Moroccan Couscous with Roasted Vegetables
Moroccan Couscous with Roasted Vegetables has been one of my top three side dishes for the past decade. I have served it with roasted chicken, beef tenderloin and with grilled fish: it is a versatile dish. It is gorgeous to look at with its jewel toned roasted veggies, its rather healthy but is so delicious, and best of all, it can be served warm or at room temperature. Now that is an oscar-worthy supporting actor! All credit for this recipe goes to Ina Garten; it is from her Barefoot in Paris cookbook. I have customized it slightly, but it is basically her recipe. I served it yesterday with grilled chilean sea bass and am thinking of warming up a bowl of it for lunch today. I hope you give this recipe a try.
The ingredients.
Chop the veggies for roasting to a uniform size, just smaller than an inch.
Roast the vegetables until they are slightly charred on the outside but still a little firm inside.
Let the seasoned broth steep for 15 minutes.
Pour the dry couscous and the roasted vegetables into a large bowl.
Pour the hot broth over the mixture.
Cover the mixture tightly with plastic wrap and allow to set for 15 minutes.
Add the scallions.
Toss ingredients gently to combine.
Moroccan Couscous with Roasted Vegetables serves 6 - 8
2 cups diced butternut squash (3/4 inch)
1 1/2 cups diced carrots (3/4 inch) - about 4 medium carrots
1 1/2 cups diced zucchini (3/4 inch) - about 2 medium
2 cups chopped yellow onions - 2 onions
2 Tbsp. olive oil
coarse salt and freshly ground pepper
1 1/2 cups chicken broth
2 Tbsp. butter
1 tsp. cumin
1/2 tsp. saffron threads (yes they are pricey but you only use a bit)
1 1/2 c. couscous
2 scallions, green and white parts thinly sliced
Prepare the vegetables and toss them in a large bowl with the olive oil, a tsp of salt and some pepper. Pour on to a baking sheet and roast at 400 degrees for 30 minutes, stirring half way through. Don’t let them get too soft as they will be taking a quick steam bath with the couscous in the hot broth. Sometimes I roast more vegetables that the recipe calls for and then I use 2 sheet pans for roasting; if you crowd the pan, they will steam rather than roast.
While the veggies are in the oven, prepare the broth. In a saucepan, bring the broth to a boil and turn off the heat. Stir in the butter, 1 teaspoon salt, 1/2 teaspoon pepper, the cumin and saffron threads. Cover and allow to steep for at least 15 minutes. Bring the seasoned broth back to a boil. Place the couscous and roasted vegetables in a large bowl and pour the hot chicken broth over them. Cover tightly with plastic wrap and let set for 15 minutes. Sprinkle in the sliced scallions and toss gently to combine. Excellent warm or at room temperature. Serves 6 - 8