Morrocan Couscous 010

Moroccan Couscous (recipe by Ina Garten, “Barefoot in Paris,” 2004)

Chocked full of seasonal veggies such as roasted butternut squash, zucchini, and carrots, this gorgeous side dish goes really well with Tuscan Lemon Chicken. Drizzle olive oil on the couscous before serving. The leftovers are great too.

What are your favorite butternut squash or couscous recipes? Please share them!


  • 2 cups (3/4-inch) diced butternut squash
  • 2 cups chopped yellow onions (2 onions)
  • 1 1/2 cups (3/4-inch) diced carrots (4 carrots)
  • 1 1/2 cups (3/4-inch) diced zucchini (2 medium)
  • 2 tablespoons good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups homemade chicken stock or canned broth
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon saffron threads
  • 1 1/2 cups couscous (10 ounces)
  • 2 scallions, white and green parts, chopped


Preheat the oven to 375°F.

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on the saltiness of the stock), 1/2 teaspoon pepper, the cumin, and saffron threads and allow to steep for at least 15 minutes.

Bring the chicken stock just back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve warm or at room temperature.

Prep tip: Line a heavy rimmed baking sheet with parchment paper. This will keep your veggies from sticking to the pan and will make it real easy to clean up.

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