Moroccan Couscous w/ Roasted Vegetables & Saffron

Moroccan Couscous W/ Roasted Vegetables & Saffron Recipe

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

★★★★★ 1 vote
20 Min
35 Min


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)
scallions, white and green part, thinly sliced


1Preheat 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.
2While 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.
3Transfer 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.
4Cover the bowl tightly with a plate or lid and let stand for 15 minutes. Add the scallions, stir gently and serve immediately.

About Moroccan Couscous w/ Roasted Vegetables & Saffron

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Moroccan
Dietary Needs: Vegetarian