Moroccan Couscous with Saffron

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h
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My friend sent me this recipe, and I can’t wait to try it! It looks and sounds incredibly appetizing. Plus, I love when I can cook a big batch of something and save it for later.  I’ll admit that I’m not a big fan of cooking everyday so dishes like this save me time.  This is a sample recipe from The Kind Life blog by the lovely Alicia Silverstone.  Enjoy everyone!


  • 2 cup(s) of peeled butternut squash, cut into 1/4” to 1/2” cubes
  • 2 cup(s) of yellow onion, large dice
  • 1 1/2 cup(s) of carrots, cut into 1/4” to 1/2” cubes
  • 1 1/2 cup(s) of zucchini, cut into 3/4” cubes
  • 2 tbsp. of extra-virgin olive oil
  • 1 Pinch of fine sea salf
  • 1 1/2 tsp. of freshly ground black pepper
  • 1 1/2 cup(s) of vegetable broth
  • 2 tbsp. of Earth Balance butter
  • 1/4 tsp. of ground cumin
  • 1/2 tsp. of saffron threads
  • 1 1/2 cup(s) of whole wheat couscous
  • 2 scallions, white and green parts, chopped


1.) Preheat the oven to 375 degrees F.

2.) Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt,    and 1 teaspoon pepper.

3.) Roast for 25 to 30 minutes, turning once with a spatula about midway through.

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.

6.) Cover the pan and steep for 15 minutes.

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.

9.) Cover tightly with a plate and allow to stand for 15 minutes.

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


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