Saffron-Scented Pumpkin Couscous with Toasted Almonds

Steep the saffron threads in 3 cups of warm chicken broth for 10 minutes, allowing the color and aroma to bloom fully.

In a large stockpot or couscoussier, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Add the cumin, smoked paprika, cinnamon, turmeric, salt, and black pepper to the pot. Stir constantly for 60 seconds to bloom the spices in the oil until deeply aromatic and slightly darker.

Pour the saffron-infused broth into the pot and bring to a gentle simmer. Add the cubed pumpkin and sliced carrots, ensuring they are submerged in the golden broth.

Cover and cook for 20 minutes, stirring occasionally, until the pumpkin is tender and has absorbed the saffron color. Taste and adjust seasoning.

While the vegetables cook, place the couscous in a large heatproof bowl. Pour 2 cups of boiling broth or water over it, stir once, then cover tightly with plastic wrap and let steam for 5 minutes.

Uncover and fluff the couscous with a fork, separating any clumps. Cover again to keep warm.

In a small skillet over medium heat, melt the butter. Add the chopped almonds and stir frequently until golden brown and toasted, about 3 to 4 minutes. Remove from heat and set aside.

Divide the fluffy couscous among four wide bowls or plates, creating a generous mound in the center.

Spoon the saffron-braised pumpkin and carrots over the couscous, ladling broth generously around and over each portion.

Scatter the toasted almonds across the top. Finish with a handful of fresh parsley and cilantro.

Squeeze lemon juice over each bowl and serve immediately while steaming.