I’m using the Orem Library to taste the world from my kitchen. This recipe comes from a country that is high on my travel wishlist: Morocco. Surprisingly, this recipe comes from Ina Garten’s Barefoot in Paris: Easy French Food You Can Make at Home (Call # 641.5933 G196). Morocco used to be a part of the French empire, Garten explains, so Moroccan food can be found everywhere in Paris. Good enough for me! I love the deeper spices mixed with sweet roasted veggies like butternut squash and carrots.
As I ate, I closed my eyes and imagined that I was in Morocco or Paris. Either destination will do. 🙂
2 cups (3/4-inch) diced butternut squash
2 cups chopped yellow onion (about two onions)
1 1/2 cups diced carrots (4 carrots)
1 1/2 cups diced zucchini
2 tablespoons good olive oil
1 1/2 cups chicken stock or broth
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoons saffron threads (or a mixture of turmeric and paprika)*
1 1/2 cups couscous (10 ounces)
2 scallions or green onions, white and green parts, chopped
Preheat the oven to 375 degrees.
Place the veggies (butternut squash, onions, carrots, and zucchini) on a baking sheet and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25-30 minutes, until all the veggies are tender, turning once with a spatula or spoon.
Meanwhile, in a small saucepan, bring the chicken broth to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on 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 back to just a boil. Place the couscous and cooked veggies in a large bowl and pour the hot chicken broth over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and veggies with a fork, and serve warm or at room temperature.
Would be great alone as a vegetarian meal or served along side roasted chicken.
*Saffron threads were nowhere to be found at my local grocery store. I found a hack online that suggested a mixture of turmeric and paprika. The bright color of the turmeric makes up for the missing saffron. I thought that the flavor was great.