Recipe of the Day: Moroccan Couscous with Saffron

Want to spice up dinner? Try Alicia Silverstone's Moroccan Couscous with Saffron dish!

Ingredients:

2 cups peeled butternut squash, 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

Directions:

Preheat the oven to 375°F. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the 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.

For more delicious recipes from Alicia Silverstone, check out "The Kind Diet."

Add Your Comment

  • Please check your inbox ... your comment will not appear until you have confirmed your identity via email.

Please keep your comments relevant to this blog entry.
Email addresses are never displayed, but they are required to confirm your comments.

When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.

To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put 1 URL in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br /> tags.

Comments

Robyn Mulder
114 days ago

This recipe has my name written all over it. Yummy

Likes 0 Dislikes 0