moroccan couscous w/ roasted vegetables & saffron

★★★★★ 1 Review
Celestina9000 avatar
By C G
from Vallèe du Willamette, OR

From Extraordinary Health. Perfect for an end of the summer/early fall meal!

serves 6
prep time 20 Min
cook time 35 Min
method Roast

Ingredients For moroccan couscous w/ roasted vegetables & saffron

  • 2 c
    butternut squash, peeled and cut into 1/2" cubes
  • 2 c
    yellow onion, diced small
  • 1 1/2 c
    carrots, cut into 1/2" cubes
  • 1 1/2 c
    zucchini, cut into 3/4" cubes
  • 2 Tbsp
    olive oil
  • salt, to taste
  • fresh cracked black pepper, to taste
  • 1 1/2 c
    vegetable broth
  • 2 Tbsp
    butter (can sub with more olive oil or your favorite butter alternative)
  • 1/4 tsp
    ground cumin (closer to 1/2 teaspoon was added)
  • 1/4 tsp
    saffron threads (reduced from 1/2 teaspoon-saffron is spendy!)
  • 1 1/2 c
    whole wheat couscous (or regular-check the bulk bins at your local natural food store)
  • 2
    scallions, white and green part, thinly sliced
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How To Make moroccan couscous w/ roasted vegetables & saffron

  • 1
    Preheat oven to 375 degrees. Place the squash, onion, carrots and zucchini on a parchment-lined jelly roll pan. Add the olive oil, salt and pepper; toss. Roast the vegetables for about 25-30 minutes turning once at the halfway point for even roasting.
  • 2
    While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove pan from the heat and stir in the butter/butter substitute, some more cracked black pepper, ground cumin, saffron threads; add salt, to taste. Cover the pan and allow the mixture to steep for 15 minutes.
  • 3
    Transfer the roasted vegetables and their juices to a large bowl. Stir in the couscous. Bring the broth back to a boil then pour it over the couscous and roasted vegetables.
  • 4
    Cover the bowl tightly with a plate or lid and let stand for 15 minutes. Add the scallions, stir gently and serve immediately.

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