Roasted Winter Vegetables with Saffron Couscous

Name: Roasted Winter Vegetables with Saffron Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sunchokes, scrubbed and cut into 2-inch pieces; 3 small carrots, cut crosswise into 2-inch lengths; 3 small parsnips, cut into 1/2 -inch pieces; 2 medium sweet potatoes, peeled and cut into 1/2 -inch pieces; 4 shallots, halved lengthwise; 1/4 cup extra-virgin olive oil; 2 teaspoons finely grated lemon zest; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1/4 teaspoon crushed red pepper; Kosher salt; 2 1/4 cups water; 1/2 cup dried currants; 1 bay leaf; 1 cup couscous; 2 tablespoons unsalted butter; 1/8 teaspoon saffron threads; Chopped cilantro and pistachios, for garnish

Servings: persons

1/2 pound sunchokes, scrubbed and cut into 2-inch pieces
3 small carrots, cut crosswise into 2-inch lengths
3 small parsnips, cut into 1/2 -inch pieces
2 medium sweet potatoes, peeled and cut into 1/2 -inch pieces
4 shallots, halved lengthwise
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
Kosher salt
2 1/4 cups water
1/2 cup dried currants
1 bay leaf
1 cup couscous
2 tablespoons unsalted butter
1/8 teaspoon saffron threads
Chopped cilantro and pistachios, for garnish

1
Preheat the oven to 400.
2
On a large rimmed baking sheet, toss the sunchokes, carrots, parsnips, sweet potatoes, shallots, olive oil, lemon zest, ginger, cinnamon, turmeric and crushed red pepper.
3
Season generously with salt.
4
Roast the vegetables for about 30 minutes, until tender and browned in spots.
5
Stir 1 cup of the water into the vegetables and scatter the currants and bay leaf on top.
6
Roast for about 10 more minutes, until the currants are plump and the vegetables are saucy.
7
Discard the bay leaf.
8
Meanwhile, put the couscous in a large heatproof bowl.
9
In a small saucepan, bring the remaining 1 1/4 cups of water to a boil with the butter.
10
Remove from the heat, add the saffron and a generous pinch of salt and let stand for 5 minutes.
11
Bring the water back to a boil and pour it over the couscous.
12
Cover the bowl with plastic wrap and let stand for 10 minutes.
13
Fluff the couscous with a fork and season with salt.
14
Transfer the couscous to plates and spoon the roasted vegetables and their juices on top.
15
Garnish with chopped cilantro and pistachios and serve.

238

kcal

Calories

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 19 ingredients. The key ingredients include: 1/2 pound sunchokes, scrubbed and cut into 2-inch pieces, 3 small carrots, cut crosswise into 2-inch lengths, 3 small parsnips, cut into 1/2 -inch pieces, 2 medium sweet potatoes, peeled and cut into 1/2 -inch pieces, and more.

Yes, Roasted Winter Vegetables with Saffron Couscous falls under the General 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!