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Alicia Silverstone's Moroccan Couscous with Saffron Recipe

Alicia Silverstone says she eats this Moroccan couscous recipe for breakfast, lunch, dinner, *and* leftovers. Here's how to make it.

Written by
Tehrene Firman

Everyone needs a tried-and-true recipe that's equally delicious and nourishing. Something you don't just want to devour in the moment, but also has you excited for leftovers. For Alicia Silverstone, there's no question about which dish that is—and about to become your go-to, too.

Silverstone—an actress, best-selling author, and the co-founder of mykind Organics—makes it a priority to keep her health in check, especially in the cold and dark winter months. One way she does that? Taking some vegan D3, which supports the immune system and beyond. Another way: Nourishing her body with plant-based foods.

In the latest Brightly Bites, Silverstone shared her Moroccan Couscous with Saffron recipe—a dish she makes on the regular. "I found this recipe in a magazine and changed it up to make a healthier version. It’s so good," she tells Brightly. "When I make this, I have it for breakfast, lunch, dinner, and for leftovers."

Aside from using plant-based ingredients, which produce fewer carbon emissions than animal-based foods, this recipe is also a great way to prevent food waste. You're able to utilize the veggies in your fridge before they go bad, as well as use your scraps to make the broth the recipe calls for.

"It’s great for big family meals, and stays good in the fridge for a few days," she says. "A while ago, I surprised my parents by cooking them a huge meal. I made this couscous recipe, sweet potato-lentil stew, baby bok choy drizzled with ume vinaigrette, and a peach crumble for dessert. It was a massive feast! They were super impressed."

If you want to try Silverstone's recipe for yourself, follow along below. It's sure to become a healthy weeknight favorite.

Alicia's Moroccan Couscous with Saffron Recipe

Serving Size: Serves 6


2 cups peeled butternut squash, cut into 1/4" to 1/2" cubes
2 cups yellow onion, large dice
1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
1 1/2 cups zucchini, cut into 3/4" cubes
2 Tbsp extra-virgin olive oil
Fine sea salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth
2 Tbsp Earth Balance butter
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole-wheat couscous
2 scallions, white and green parts, chopped


1. Preheat the oven to 375°F.
2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.