Saffron Roasted Vegetable Couscous

"Serve with salmon."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

  • 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
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directions

  • 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.
  • 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.
  • Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes.
  • 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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RECIPE SUBMITTED BY

Hello! I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby... I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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