You are here: Home » Recipes » Moroccan Couscous with Saffron Moroccan Couscous with Saffron Recipe by Our Cookbook Collection Yield 6 servings Prep Cook 60 mins This dish is tasty and looks gorgeous on a big serving plate as the centerpiece of a meal. Victoria Pearson PrintEmail Ingredients 2 cups peeled butternut squash, cut into 1/42 cups yellow onion, large dice1 1/2 cups carrots cut in 1/42 tablespoons extra virgin olive oil1 pinch fine 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 375F. 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. Reprinted from The Kind Diet by Alicia Silverstone. Copyright (c) 2009 by Alicia Silverstone. By permission of Rodale, Inc.