the kind life

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.
The Kind Life

I found this Moroccan couscous with saffron recipe in a magazine and changed it up to make a healthier, vegan 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, 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 my parents 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

  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.

 

Explore more

Articles

Shop

The Kind Life!

book1

The Kind diet

A simple guide to feeling great, losing weight, and saving the planet

By following The Kind Diet, you will lose weight more easily, your skin will absolutely glow, you will have tons of energy, and you will become more sensitive to all the important things in life – like love, nature, and your deepest, truest self.

EXPLORE

STYLE & BEAUTY

PARENTING

FOOD & RECIPES

ANIMAL LOVE

SUSTAINABLE LIVING

KIND CURES