Moroccan Couscous

January 26, 2013

Although I’d like to try more couscous recipes this one was easy, tasty and a perfect side dish to Chicken with Forty Cloves of Garlic.

Moroccan Couscous (recipe by Ina Garten, “Barefoot in Paris,” 2004

Ingredients

2 cups (3/4-inch) diced butternut squash

2 cups chopped yellow onions (2 onions)

1 1/2 cups (3/4-inch) diced carrots (4 carrots)

1 1/2 cups (3/4-inch) diced zucchini (2 medium)

2 tablespoons good olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups homemade chicken stock or canned broth

2 tablespoons unsalted butter

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups couscous (10 ounces)

2 scallions, white and green parts, chopped

Preparation

Preheat the oven to 375°F.

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with 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.

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 the saltiness of the stock), 1/2 teaspoon 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 the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature 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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