kind classics: moroccan couscous with saffron

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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.  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 ladies 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 him and my mom 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

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

What's your favorite dish to cook for company?

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