Moroccan Couscous With Saffron Recipe

Name: Moroccan Couscous With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes; 2 cups yellow onion, large dice; 1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes; 1 1/2 cups zucchini, cut into 3/4-inch cubes; 2 tablespoons extra-virgin olive oil; Fine sea salt; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 cups vegetable broth; 2 tablespoons Earth Balance butter; 1/4 teaspoon ground cumin; 1/2 teaspoon saffron threads; 1 1/2 cups whole wheat couscous; 2 scallions, white and green parts, chopped

Servings: persons

2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
1 1/2 cups zucchini, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

1
1. Preheat the oven to 375 degrees F.
2
2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
6
6. Cover the pan and steep for 15 minutes.
7
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9
9. Cover tightly with a plate and allow to stand for 15 minutes.
10
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.

1038

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes, 2 cups yellow onion, large dice, 1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes, 1 1/2 cups zucchini, cut into 3/4-inch cubes, and more.

Yes, Moroccan Couscous With Saffron falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Couscous With Saffron

How did you like this recipe?

Frequently Asked Questions