Saffron Roasted Vegetable Couscous Recipe

Name: Saffron Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers, cut into 1-inch dice; 1 yellow squash, cut into 1-inch dice; 1 zucchini, cut into 1-inch dice; 1/4 pound haricots verts, cut on the bias into 1-inch pieces; 3 tablespoons olive oil; Salt and freshly ground pepper; 3 cups vegetable stock; Pinch saffron; 1 teaspoon salt; 2 cups couscous; 1/4 cup coarsely chopped flat leaf parsley

Servings: persons

2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 pound haricots verts, cut on the bias into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 teaspoon salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

1
SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
2
Roast for 8 to 10 minutes until vegetables are just cooked through.
3
Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
4
Add the couscous, stir, cover and reduce heat to low.
5
Cook until all liquid is absorbed, 8 to 10 minutes.
6
Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste.
7
Serve with salmon and ancho chile-ginger sauce.
8
Garnish with diced red pepper and cilantro.

135

kcal

Calories

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.

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

You need 11 ingredients. The key ingredients include: 2 red peppers, cut into 1-inch dice, 1 yellow squash, cut into 1-inch dice, 1 zucchini, cut into 1-inch dice, 1/4 pound haricots verts, cut on the bias into 1-inch pieces, and more.

Yes, Saffron Roasted Vegetable Couscous falls under the Vegetarian 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.

Saffron Roasted Vegetable Couscous

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