Moroccan Couscous with Saffron

Victoria Pearson
  • Yield: 6 servings
  • Cook: 60 mins


2cups peeled butternut squash, cut into 1/4
2cups yellow onion, large dice
1 1/2cups carrots cut in 1/4
2tablespoons extra virgin olive oil
1pinch fine sea salt
1 1/2teaspoons freshly ground black pepper
1 1/2cups vegetable broth
2tablespoons Earth Balance butter
1/4teaspoon ground cumin
1/2teaspoon Saffron threads
1 1/2cups whole wheat couscous
2 scallions, white and green parts, chopped


  1. 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.
  2. 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.
  3. 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.

Reprinted from “The Kind Diet” by Alicia Silverstone. Copyright (c) 2009 by Alicia Silverstone. By permission of Rodale, Inc. Available wherever books are sold.