Wednesday, November 3, 2010

Moroccan Couscous with Butternut Squash

Morocco used to be part of the French empire and post-colonialism has brought North Africa to France's palate. From couscous to tagines, the spices of the Orient play a supporting role in the theatre of French cuisine.

Difficulty Level: Facile (Easy)

What you need:

  • 1 small butternut squash, diced
  • 1 cup onions, chopped
  • 1 carrot, diced
  • 1 tbsp. extra-virgin olive oil
  • sea salt, pepper, to taste
  • 1 cup vegetable stock
  • 1/8 tsp. ground cumin
  • 1 tbsp. vegan butter
  • 1/2 cup couscous
  • 1 scallion, chopped

What to do:

  1. Preheat oven to 375F. Place the butternut squash, onions and carrots in a baking sheet and toss with olive oil, salt and pepper. Bake for 30 minutes.
  2. Meanwhile, bring the vegetable stock to a boil and reduce heat to low. Add the vegan butter, salt, pepper and cumin. Let sit on low heat for 10 minutes.
  3. Place couscous and cooked vegetables in a large bowl. Bring the stock to a boil and pour over the couscous and vegetables. Cover and let sit for 15 minutes. Add the scallions and serve. Bon Appetit!  Serves: 2


  1. Salut
    I am loving your husband who is french make this cous cous dish a lot and I would love to add some butternut squash in it...This looks soooooooo good!

  2. Merci Taymer. I love your blog as well. Couscous is always fun:))