Moroccan Couscous with Saffron

I saw this couscous recipe on The Kind Life a while back, but only got around to trying it now, when there are butternut squash in all the grocery stores. It was the BEST couscous ever! I wasn’t skimpy on the saffron, and it really paid off. I used chickpeas instead of zucchini, because I don’t like cooked zucchini, and I froze the leftover squash for another use. I’m definitely making this recipe again soon, perhaps when we have company – it’s that good. This makes about 6 servings.

2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes (about half a squash)
2 small yellow onions, large dice
3 carrots, cut into 1/4” to 1/2” cubes
1 can chickpeas, drained
2 Tbsp extra-virgin olive oil
fine sea salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth
2 Tbsp margarine
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups couscous
2 scallions, white and green parts, chopped

Preheat the oven to 375 °F.



Place the squash, onions and carrots on a baking sheet and toss with olive oil, 1 tsp salt and 1 tsp 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 tsp pepper, cumin, saffron and salt to taste. Cover the pan and steep for 15 minutes.




Bring the vegetable back to a boil; add the couscous, cover and remove from the heat. Let cook for 10 minutes, then fluff with a fork.

Scrape the roasted vegetables and their juices into a large bowl, and add the chickpeas and couscous.




Add the scallions, toss the couscous and vegetables with a fork, and serve.