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Saffron Roasted Vegetable Couscous

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“Serve with salmon.”

Ingredients Nutrition

  • 2 red peppers, cut into 1-inch dice
  • 1 yellow squash, cut into 1-inch dice
  • 1 zucchini, cut into 1-inch dice
  • 14 lb French haricots vert, cut on the bias into 1-inch pieces
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper
  • 3 cups vegetable stock
  • 1 pinch saffron
  • 1 teaspoon salt
  • 2 cups couscous
  • 14 cup flat leaf parsley, coarsely chopped


  1. Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
  2. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
  3. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes.
  4. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Garnish with diced red pepper and cilantro.

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