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Moroccan Couscous
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 1:15
Source: Barefoot Contessa
| 2 cups | diced butternut squash |
| 2 cups | chopped yellow onion, (2 onions) |
| 11/2 cups | diced carrots, (4 carrots) |
| 11/2 cups | diced zucchini, (2 medium) |
| 2 tbsp | olive oil |
| Kosher salt | |
| Freshly ground black pepper | |
| 11/2 cups | chicken broth |
| 2 tbsp | unsalted butter |
| 1/4 tsp | ground cumin |
| 1/2 tsp | saffron threads |
| 11/2 cups (10 oz) | couscous |
| 2 | scallions, white and green parts,chopped |
Directions
Preheat oven to 375 F (190 C).
Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp (10 mL) salt, and 1 tsp (5 mL) pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.
Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 tsp (5 mL) salt (depending on saltiness of the stock), 1/2 tsp (2 mL) pepper, the cumin and saffron threads and allow to steep for at least 15 minutes.
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.
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