Moroccan Couscous with Saffron

I found this Moroccan couscous with saffron recipe in a magazine and changed it up to make a healthier, vegan 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, 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 my parents 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 cubes2 cups yellow onion, large dice1 1/2 cups carrots, cut into 1/4 to 1/2 cubes1 1/2 cups zucchini, cut into 3/4 cubes2 tablespoons extra-virgin olive oilFine sea salt1 1/2 teaspoons freshly ground black pepper1 1/2 cups vegetable broth2 tablespoons Earth Balance butter1/4 teaspoon ground cumin1/2 teaspoon saffron threads1 1/2 cups whole-wheat couscous2 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.