Moroccan Roasted Vegetables with Saffron Scented Couscous

Ok, so here we go with another vegetarian recipe.  To all my carnivore friends I promise not to leave you behind.  As a matter of fact I’m cooking with my mom later on today and the result will be published soon with all it’s meaty goodness. So I’m still learning about copyright infringement and how to give credit where credit is due. I’m still a little cloudy on this topic especially when a recipe has been changed or modified by yours truly.  So I’m going to say this one is adapted and inspired by Moosewood Restaurant’s New Classic Cookbook and I hope that covers me either way.  Now the thing I love the most about vegetarian cooking is the creative use of bold spices and flavors. Secondly I like the way you can clean out your vegetable drawer and create colorful dishes that taste great too.  And last but not least, with a little knowledge nothing goes to waste out of the refrigerator. Dont be afraid at the amount of spice in this recipe, it is by no means overpowering.



Ingredients for Vegetables

1 medium onion chopped

1 medium zucchini- cut into rounds, then in half

1 small eggplant -cut into rounds, then quarters

1 large sweet potato -cut into rounds and then halved or quartered

1 red bell pepper- cut into strips 

2 medium tomatoes- chopped coarse

1 can of chickpeas, drained

3 garlic cloves- minced fine or chopped

2 tablespoons vegetable oil

1 tablespoon freshly squeezed lemon juice 

1 tablespoon ground cumin

1  1/2 teaspoons turmeric

1  1/2 teaspoons cinnamon

1  1/2 teaspoons paprika

1/4 teaspoon cayenne

2 teaspoons kosher salt

1  8oz can of tomato sauce

Ingredients for couscous  

1 cup couscous

1 cup water

1/4 teaspoon salt

1 tablespoon butter

pinch of saffron

1/8 to 1/4 cup yellow raisins

1/8 to 1/4 cup slivered almonds (plus more for garnish)

For the roasted vegetables– Heat stove to 400 degrees. Mix all of the vegetables, the oil, lemon juice and the chickpeas in a large bowl. Add all the spices and mix well until evenly coated. Place onto a large rimmed cookie sheet or jelly roll pan. Spoon tomato sauce evenly over the top. Bake for approximately 20 minutes. Mix well and bake until desired consistency, approximately another 20 minutes.

For the couscous- Bring one cup of water to a boil along with the saffron, salt and butter. Add the raisins and slivered almonds. Turn off flame.  Add the couscous stirring well. Cover and remove to cool burner and let sit for 5 minutes. Fluff with a fork before serving topped with the vegetables. Garnish with more almonds if desired.  









8 responses to this post.

  1. This looks AMAZING!


  2. We make it quite a bit, very easy and it only messes up one jelly roll pan and a bowl.


  3. I priced saffon the other day at Arbor Farms in A2. It was expensive but was more than a pinch. What other recipes would you use saffon in?


    • Terri, a lot of Indian and Morrocan dishes call for it. Look for an Indian market in your area. Patel Brothers by me sells bags the size of those snack size plastic lunch bags for the same price as a pinch in expensive spice stores. I’m sure it might be a lower grade but I can’t tell the difference. I have read by weight it is one of the most expensive items on Earth. If you can’t find it in your price range roll without it. The dish will be fine. Ken


  4. Awesome dish…wish someone would cook it for me :OD


  5. I made this for dinner tonight OMG! Andy ( my son, your 2nd cousin) and his wife Sunshine are coming to our house on Wed. I m going to make this again for them. They are going to flip!


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