Recipe of the Day: Moroccan Couscous with Saffron

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


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


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."