Moroccan Couscous—My All-Time Favorite Vegan Recipe

So, you guys, this is the best. Whether you’re a meat eater or a plant-based-diet lover, you’re going to love this recipe, it’s so yummy and easy. It’s from Alicia Silverstone‘s “The Kind Diet” and so worth trying.

couscous1 couscous2 couscous final

Ingredients:

  • 2 cups peeled butternut squash, cut into 1/4 to 1/2 cubes
  • 2 cups yellow onion, large dice
  • 1.5 cups carrots, cut into 1/4 to 1/2 cubes
  • 1.5 cups zucchini, cut into 3/4 cubes
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1.5 teaspoons freshly ground black pepper
  • 1.5  cups vegetable broth
  • 2 tablespoons Earth Balance butter
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon saffron threads
  • 1.5  cups whole wheat couscous
  • 2 scallions, white and green parts, chopped

Step 1: Preheat the oven to 375 degrees F.

Step 2: Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt and 1 teaspoon pepper.

Step 3: Roast for 25 to 30 minutes, turning once with a spatula about midway through.

Step 4: While the vegetables roast, bring the vegetable broth to a boil in a saucepan.

Step 5: Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt to taste.

Step 6: Cover the pan and steep for 15 minutes.

Step 7: Scrape the roasted vegetables and their juices into a large bowl and add the couscous.

Step 8: Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.

Step 9: Cover tightly with a plate and allow to stand for 15 minutes.

Step 10: Add the scallions, toss the couscous and vegetables with a fork, and serve

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2 thoughts on “Moroccan Couscous—My All-Time Favorite Vegan Recipe

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