Moroccan Couscous
Katheryn Bowyer
ingredients
- 2 cups diced butternut squash
- 2 cups chopped yellow onion (2 onions)
- 1 1/2 cups diced carrots (4 carrots)
- 1 1/2 cups diced zucchini (2 medium)
- 2 tbsp good olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups homemade chicken stock or canned broth
- 2 tbsp unsalted butter
- 1/4 tsp ground cumin
- 1/2 tsp saffron threads
- 1 1/2 cups couscous
- 2 scallions, white and green parts, chopped
directions
- 1
Preheat oven to 375 F.
- 2
Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.
- 3
Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on saltiness of the stock), 1/2 teaspoon pepper, the cumin and saffron threads and allow to steep for at least 15 minutes.
- 4
Bring the chicken stock just back to a boil. Place couscous and cooked vegetables in a bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and let stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.
notes
Source: Ina Garten
Source: Bowyer Family
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