Welcome to my new favorite food obession. "Moroccan" couscous with roasted vegetables. Let me be up front about something. I spend a lot of my money on food, but at the end of the day, I am president of the Society of Cheap Spenders and Bargain Hunters (SCSBH) - "scuz-buh-huh" for short. I'm pretty sure what makes this dish "Moroccan" is the saffron threads, but there's no way in hell I'm dishing out that much money for saffron threads. It's like $20 / oz! Who do I look like? Oprah?! Phil Donahue?! (okay, okay.. maaaaybe Phil Donahue).
Regardless, this dish is super yummy, and it's my current favorite recipe to make. I know you might think roasted vegetables in the summer time is wacky, but trust me on this one. You only roast them for about 25 minutes, so it's not too big a deal. Minus the chopping, this recipe is very quick and easy, has lots of veggies, and lots of flavor - with or without the magical threads of saffron! (I mean, really, does it turn to gold in your mouth? why is it so freakin' pricey?)
Moroccan Couscous with Roasted Vegetables
2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
1 1/2 cups zucchini, cut into 3/4-inch 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 degrees 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.