Saffron-Infused Vegetable Couscous with Toasted Almonds

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Light and fluffy couscous infused with aromatic saffron, tossed with roasted vegetables and crunchy toasted almonds. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs couscous, vegetable broth, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups couscous
• 1 3/4 cups vegetable broth
• 1/4 tsp saffron threads
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 3 tbsp olive oil
• 1/3 cup toasted slivered almonds
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

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Instructions

1. Step 1: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup hot vegetable broth for 10 minutes to release color and aroma.
2. Step 2: Preheat oven to 425°F. In a mixing bowl, toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Spread the vegetables on a baking sheet and roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
4. Step 4: Meanwhile, bring 1 1/2 cups vegetable broth and the saffron-infused broth to a boil in a saucepan.
5. Step 5: Remove from heat and stir in 1 1/2 cups couscous. Cover tightly and let stand for 5 minutes until couscous absorbs the liquid.
6. Step 6: Fluff couscous with a fork and transfer to a large bowl. Drizzle with 1 tbsp olive oil and 2 tbsp lemon juice.
7. Step 7: Add the roasted vegetables, 1/3 cup toasted slivered almonds, and 1/4 cup chopped fresh parsley. Toss gently to combine.
8. Step 8: Adjust seasoning with salt and pepper as needed and serve warm or at room temperature.