Moroccan Couscous

Happy Monday everyone 🙂

I am determined to make this week a great one and a productive one. I read that if you put your intentions out there, you are more likely to follow thru 🙂 We shall see.


The cravings for vegetables continues.


A whole lot of butternut squash, carrots, zucchinis and onions. These are tossed in olive oil, salt & pepper to taste and roasted at 375 degrees for 30 minutes.

Veggies and couscous

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Saffron = which I believe is the most expensive spice in the world. A little goes a long way (I found there’s cheaper version of saffron sold at Trader Joe’s).

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Saffron up close.


Veggies Galore + Couscous + Cumin + Saffron = Moroccan Couscous

Moroccan Couscous with saffron


Recipe adapted from The Kind Diet cookbook. The only thing I changed is the amount of vegetables and spices, I added more. For original recipe, see here.

1/2  butternut squash, peeled and cut into 1/4” to 1/2” cubes
1 whole yellow onion, large dice
3 large carrots, cut into 1/4” to 1/2” cubes
2 zucchinis, cut into 3/4” cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
1 box whole wheat couscous
2 scallions, white and green parts, chopped

Preheat the oven to 375 degrees F.
Place the squash, onion, carrots and zucchini on a baking sheet and toss with 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.

I’ve made this dish several times. It’s vegan and it’s one of the vegetable dishes that is requested  by the fiance.


This dish is versatile and I’ve eaten it in different ways:

  • Pita Bread with couscous and hummus stuffing
  • Couscous with 2 eggs on top
  • Couscous mixed with lentils and served with shrimp scampi



  1. that is a beautiful dish!

  2. This may be a dumb question but where do you find saffron? Can u buy it as a spice? I really want to try this 🙂

    • Not a dumb question at all. I asked for help at Wholefoods myself.

      The organic saffron that I used can be found at the spice section at Wholefoods. The picture of the organic saffron on the post is about $8 and I used it 2-3 times. The spanish saffron from Trader Joe’s is about $4 for the small bottle.

  3. This looks so good! I think the simpler the flavors in the recipe, the better (in my opinion). Saffron is ridiculous expensive. I heard we’re getting a TJs in Charleston…better not be a rumor 😉

  4. Lea this looks INCREDIBLE! I love couscous and don’t eat it often enough.

  5. your photos are gorgeous, this salad looks delicious! I love saffron…

    • Spabetty, this is the only dish that I used saffron in, I haven’t really ventured out with other dishes. Do you have any favorite recipes that you use saffron in?

  6. Yum! This looks so good. I love Couscous right now and I want to try and cook with saffron more because I like the flavor. Very delicious!

  7. Your dish looks delish! I’ve been trying to think of other ways to use butternut squash besides stuffed, and as soup and this looks like a great one … I also happen to have all those ingredients on hand (minus saffron, which I’ve never used), so I’ll remember this ; )

  8. Wow your week is already look so good. I’m jealous of your meal holy moly.

  9. The color really pop in this dish which always makes eating more fun for me! Yum!

    • I definitely eat with eyes and I love colors and textures in my food. It’s great when a dish taste good, but even better when it’s appetizing for the eyes too.

  10. I LOVE couscous! This dish looks amazing! I love the blend of the colors. I definitely need to try making this.

  11. Moroccan food rocks! Loves it…do you make tagines? They rock too 😉

  12. Mmm! I really need to cook more with couscous, I have a package at home but never use it.. thanks for the inspiration!

    • Anne, couscous is so versatile, you can cook with a lot of spices and also I’ve seen it cooked sweet. I make a batch all the time and just eat it throughout the week.

  13. i still have my little jar of saffron from TJ’s from last year?!? i don’t think i’ve used it ONCE!


  1. […] like how I would imagine a spice market would smell like.  I just finished cooking a batch of Moroccan Couscous dish for the week. Smells […]

  2. […] You can see the other dishes I’ve made from this wonderful cookbook  –> Collard Greens, Sweet Potato Lentil Stew and Moroccan Couscous. […]

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