Alicia Silverstone's Moroccan Couscous with Saffron

By pattie_d

I adore couscous,and this is a wonderful way to prepare it. Not only is it tasty,it looks gorgeous on a big serving plate as the centerpiece of a meal. You can complement it with a simple salad or let it be the beginning of a feast that includes soup,hummus,and veggies. This recipe serves six,but you can halve it or just make a big batch and keep leftovers in the fridge

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

Details

Servings 6
Adapted from thedailygreen.com

Preparation

Step 1

1. Preheat the oven to 375 degrees F.

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.

4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.

5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.

7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.

8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.

10. Add the scallions, toss the couscous and vegetables with a fork, and serve.