Moroccan Couscous, and WHF on Android & iPhone


Before we get to the couscous, I wanted to let Android and iPhone users know that starting today you’ll see a new, faster-loading version of this site when viewing with your mobile browser. You’ll still be able to leave comments, search, and access everything as usual, but in a more convenient, better-formatted version.  This is accomplished with the excellent WPTouch plugin, which automagically detects your  browser and displays the mobile version.  If you wish to use the full-featured version, you can click the link at the bottom of the page.  Enjoy!  Okay, back to it…

This simple recipe comes from Barefoot in Paris, which we inherited from Megan before she started tramping across the globe. Carrots, squash, zucchini, and onion are oven-roasted and then mixed with a richly-flavored couscous prepared butter, chicken stock, and saffron threads.  It’s supposed to serve as a side dish, but we had it on its own, without feeling like we were missing out on the main event.

Lisa says:

…don’t forget to mention how buttery it tastes!

Chris says:

Wow, we haven’t even star–

Lisa says:

So buttery!

Chris says:

Geez! Yeah, it’s buttery, and combined with the saffron makes for nice, intense flavoring. I really like it.

Lisa says:

And all the veggies either came from the back yard or the CSA box, that’s always fun.

Chris says:

Yep — I do like not having to do special shopping trips for what would otherwise be a really quick dinner.

Lisa says:

Okay, you finish typing this up, I’m going back to this buttery, saffron-y delicous dish.

Chris says:

I’m gonna be done, too — so I can get some goodness myself.


Moroccan Couscous
2 cups diced butternut squash
2 cups chopped yellow onion (2 onions)
1 1/2 cups diced carrots (4 carrots)
1 1/2 cups diced zucchini (2 medium)
2 tbsp (30 mL) good olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups chicken stock
2 tbsp unsalted butter
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups couscous
2 scallions, white and green parts,chopped

Preheat oven to 375 F.
Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp salt, and 1 tsp 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 salt, 1/2 tsp 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.

6 Side-Dish Servings

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