kind classics: moroccan couscous with saffron
I found this recipe in a magazine and changed it up to make a healthier version. It's SO good. When I make this, I have it for breakfast, lunch, dinner, and for leftovers. Definitely make a big batch of it. It's great for big family meals, and stays good in the fridge for a few days. And ladies, it's a great dish to have right before your period.
I made it for my dad and he loved it! A while ago, I surprised him and my mom by cooking them a huge meal. I made the Couscous, Sweet Potato-Lentil Stew, Baby Bok Choy Drizzled with Ume Vinaigrette, and a Peach Crumble for dessert. It was a massive feast! They were super impressed.
Moroccan Couscous With Saffron
Serves 6
Ingredients
- 2 cups peeled butternut squash, cut into 1/4 to 1/2 cubes
- 2 cups yellow onion, large dice
- 1 1/2 cups carrots, cut into 1/4 to 1/2 cubes
- 1 1/2 cups zucchini, cut into 3/4 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
Instructions
- 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.
What's your favorite dish to cook for company?
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19 comments
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This was one of the first recipes that I tried from The Kind Diet. It was a big hit!
(I will admit it...I used pre-cut butternut squash.)
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I've loved couscous as a side dish since even before I began eating mostly macro/vegan. My husband, a total carnivore who only eats potatoes, LOVED this dish tonight. It's very pretty and tastes wonderful. I love the carrots/cumin combo, and this is the first time I've roasted butternut squash. It's super easy and I'm planning to add it to my roasted veggie dishes regularly now. The combination of roasting vegetables, cumin, and saffron make the house smell yummy, too!
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Yum-- That looks divine, haven't tried that one yet but it will have to be made soon! I really enjoy saffron but haven't cooked with it much...
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This looks delicious. I've always wanted to cook with saffron but didn't know how. Well I'll have to try it later because I start my Kaeng Rang 6 day detox tomorrow!
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Alicia, that sounds like a nice vegan, vegetable dish...I know what you mean by saying that it can be eaten for breakfast, lunch, and dinner, and for leftovers...I am a big organic brown rice girl, and I love to makes whole grain dishes with legumes...red kidney beans are my favorite...talking about butternut squash...not too long ago, I boiled up some organic butternut squash...it was delicious...a better idea than buying it processed as soup in a tetra pak...
to NiceGuy8...uh oh...we vegans can't eat cheese...it's a no no...lol...remember, a kind life with no animal products consumed...by the way, I recently bought a non leather purse...was proud of myself to give up leather purses, in favor of nonanimal goods...
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This was the first recipe from the Kind Diet book that I made and I loved it! It was easy and delish! I was so pleased with my success. Happy to see it on the blog too!
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I make something similar-- but I always use peas, and add a bit of cinnamon. For a stronger saffron taste, you can also grind it just before use! Will have to try this version with the butternut squash! Yum :)
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This does look great! And my parents are actually visiting next week so I'll have to put this one on the menu. I just made a yummy Moroccan Lentils With Yams dish containing saffron-too good!!
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I am not a huge fan of couscous, so I'd be interested in trying it with the quionoa as well. I would imagine it would be good, just pre-cook the quionoa. Sounds good... I'm trying it tomorrow!
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This is perfect! I'm hosting dinner for some carnivorous friends in a couple weeks. I've always cooked meat or chicken for them (or others), but have decided I'll to no longer do that. I've been searching for some vegetarian or vegan recipes and this one looks and sounds delicious.
I'm also curious what your favorite dish to cook for compay is? -
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I have indeed dubbed this the "parent mind-changer" recipe. It was actually the first I made from your book and I served it to my mother, who was a little off about being fed my "crazy zen food".
But of course, she loved it and even asked for the recipe! Thank you for helping me convince my family that healthy does not equal tasteless.
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