Moroccan Saffron Squash Couscous


I love watching the Barefoot Contessa cook. She is elegant and simple at the same time and she is a good teacher. Many of her dishes are easy to veganize. I was inspired by this recipe for some of the squash from the CSA. The flavors in this dish are over the top delicious. I cannot get enough.

Pinch of saffron
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cinnamon
S and P
1 1/4 cups water
1 cup Moroccan couscous
1 tablespoon olive oil + a little bit more
1/2 green patty pan squash *
1/2 yellow zucchini *
Handful fresh parsley

Pinch the saffron in between your fingers or crush it in a mortar with a pestle. Add a few tablespoons of hot water and let the saffron steep, like tea.

Cut the patty pan squash in half and then wedges and then cut the zucchini  in half and then half again. Add to a pan with a tablespoon of olive oil and cook until soft and done.

Place 1 1/4 cups of water into a pot and add the saffron water too. Add the cumin, coriander, and cinnamon. Add a very small amount of olive oil to the water. Bring it to a boil and then take itoff the flame. Add the zucchini and then the couscous. Mix it together and then cover.  Let stand for 15 minutes.

Chop a handful of fresh parsley. Add to the couscous and mix well to fluff up the couscous. Enjoy!

* CSA 3012 Week #8

Leave a Reply