Saffron Roasted Vegetable Couscous |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve with salmon. Ingredients:
2 red peppers, cut into 1-inch dice |
1 yellow squash, cut into 1-inch dice |
1 zucchini, cut into 1-inch dice |
1/4 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 |
1/4 cup flat leaf parsley, coarsely chopped |
Directions:
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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