Moroccan Couscous With Saffron

Moroccan Couscous With Saffron

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups peeled butternut squash, cut into ¼” to ½” cubes

  • 2

    cups yellow onion, large dice

  • cups carrots, cut into ¼” to ½” cubes

  • cups zucchini, cut into ¾” cubes

  • 2

    tablespoons extra-virgin olive oil

  • Fine sea salt

  • teaspoons freshly ground black pepper

  • cups vegetable broth

  • 2

    tablespoons Earth Balance butter

  • ¼

    teaspoon ground cumin

  • ½

    teaspoon saffron threads

  • cups whole wheat couscous

  • 2

    scallions, white and green parts, chopped


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


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