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Moroccan Couscous is a delicious and colorful dish. Serve as a beautiful side or as a vegetarian meal. simply sated
5 from 1 vote

Moroccan Couscous

Moroccan Couscous is a delicious and colorful dish. Serve as a beautiful side or as a vegetarian meal. It is a great recipe to have in your collection. | For original recipe, go here: (http://www.barefootcontessa.com/recipes.aspx?RecipeID=316&S=0). It is a Barefoot Contessa recipe. | See notes about couscous.
Course Side, Vegetarian Entree
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author Susie Gall


  • 2 cups 3/4-inch butternut squash - peeled & diced
  • 2 cups yellow onion 2 onions - chopped
  • 11/2 cups 3/4-inch carrots - diced (4 carrots)
  • 11/2 cups 3/4-inch zucchini - diced (2 medium)
  • 2 tablespoons olive oil
  • 2-3 teaspoons Kosher salt - separated and to taste
  • 1 1/2 teaspoon freshly ground black pepper - separated
  • 1 1/2 cups Homemade Chicken Stock or store-bought broth
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cumin - to taste
  • 1/4 teaspoon sweet paprika
  • pinch of ground ginger or fresh grated
  • 1/8 teaspoon ground cinnamon or nutmeg
  • 1/2 teaspoon saffron threads optional, but does add color and a woody taste
  • 2 tablespoons sesame seeds - toasted optional
  • 2 scallions white and green parts, chopped
  • 1 1/2 cups Pearl Couscous 10 ounces


  1. For the Vegetables:
  2. Preheat the oven to 375 degrees.
  3. Spray a large baking sheet with cooking spray.
  4. Place the butternut squash, onions, carrots, and zucchini in a large bowl and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper.
  5. Pour the vegetables onto the cooking sheet and roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula after 15 minutes.
  6. ---------------------------------------
  7. Meanwhile, for the Couscous:
  8. In a small saucepan, bring the chicken stock to a boil and turn off the heat.
  9. Add the butter, 1/2-1 teaspoon salt (depending on saltiness of the stock), 1/2 teaspoon pepper, cumin, paprika, ground ginger, ground cinnamon or nutmeg and saffron threads and allow to steep for at least 10 minutes.
  10. After 10 minutes, add the couscous, cover and let steep another 5-10 minutes.
  11. --------------------------------------
  12. After Vegetables are Cooked:
  13. Bring the chicken stock/couscous just back to a boil and immediately turn off the stove and remove from the heat.
  14. Place the cooked vegetables in a large bowl and pour the hot chicken stock/couscous mixture over them.
  15. Mix together lightly.
  16. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
  17. Add the scallions and toasted sesame seeds (if using), toss all with a fork.
  18. Serve warm or at room temperature.
  19. Enjoy!

Recipe Notes

I you use Pearl Couscous, use my altered instructions for cooking/adding the couscous. If you use traditional couscous, use Ina Garten's instructions.