Moroccan Couscous with Saffron.

I was so excited when my sister bought me Alicia’s Silverstone’s The Kind Diet recipe book. It was for my birthday and I was just beginning to end nursing my second child, completing my degree at University, and desiring to shed the last few pounds I had gained with my son. I remember during that summer, five years ago, I was cooking up a mighty storm. If we had new comers move into our complex, guaranteed they were going to have me knocking on their door with a vegan dessert of some sort. It was incredibly fun having a resource I could go to and know whether it be a meal, a snack, or a dessert, The Kind Diet would provide a smooth sailing for a great dish.  I love cook books and being able to fold, highlight, and scribble my own thoughts on the pages. I am not a technical person, far from it. I like to be able to take my books with me and sift through countless recipes and take notes on loose pieces of paper of the next meal I will embark upon. This particular recipe is a cozy go to. It makes quite a bit, so I tend to eat it for dinner and for lunch a couple of times in a row, as well as take it to work in hopes someone will enjoy it too.

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Moroccan Couscous with Saffron

Inspired by: The Kind Diet

Ingredients:

2 cups peeled butternut squash cut into ¼ or ½ inch cubes

2 cups yellow onion, large dice

1 ½ cups carrots, cut into ¼ or ½ inch cubes

1 ½ cups zucchini, cut into ¾ inch cubes

2 TBSP avocado oil

Fine Sea Salt

1 ½ tsp ground black pepper

1 ½ cups vegetable broth

2 TBSP Earth Balance butter

¼ tsp ground cumin

½ tsp saffron threads

1 ½ cups whole wheat couscous

2 scallions, white and green parts, chopped

How To Play:

Preheat the oven to 375. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the avocado oil, 1 tsp salt, and 1 tsp pepper. Roast for 25-30 minutes, turning once with a spatula about midway through.

While vegetables roast, bring the vegetable broth to a boil in saucepan. Remove the pan from the heat, and stir in the butter, remaining ½ tsp pepper, cumin, saffron, and salt to taste. Cover the pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl (I used a large saucepan), and add the couscous. Bring the broth back to a boil, and pour over the couscous mixture all at once. Cover tightly and let sit for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve.

 

Enjoy.

 

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