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 byย this recipeย 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 ย 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. ย 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