Moroccan Couscous with Saffron2012-06-05
- 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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