Moroccan Couscous
Krista
From the Barefoot Contessa...
ingredients
- 2 C diced (3/4 inch) butternut squash
- 2 C chopped yellow onion
- 1 1/2 C diced (3/4 inch) carrots
- 1 1/2 C diced (3/4 inch) zucchini
- 2 T good olive oil
- Kosher salt
- freshly ground black pepper
- 1 1/2 C chicken stock
- 2 T butter
- 1/4 t cumin
- 1/2 t saffron threads
- 1 1/2 C couscous
- 2 scallions
directions
- 1
Preheat oven to 375°.
- 2
Place squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2t salt and 1t pepper (I use a little less). Roast for 25 to 30 minutes, turning once with spatula.
- 3
In a small saucepan, boil chicken stock and turn off heat. Add butter, 1t salt, 1/2t pepper, cumin and saffron threads and allow to steep for at least 15 minutes.
- 4
Bring stock just back to a boil. Place couscous and cooked vegetables in a large bowl and pounr the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.
- 5
YUM!
Source: Barefoot Contessa
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