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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Moroccan Couscous With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions