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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30 Day Challenge: Day 3

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Popcorn.

Seriously, why does food have to be so good? I am finding probably the biggest challenge of this 30 day challenge is not eating after 7pm. I remember my grandmother always saying to eat after this time was a mistake. Everything my grandma has ever said, I kind of have taken to heart, even if it doesn’t make sense half the time, for it’s a sense within itself, I guess. I am not a huge night time snacker to begin with, but I just find time such a beast in the way of wanting to get all the things I want to get done in the 10 hours I have. Honestly, can it really be done?! When 3 was born, it was like the clock lost 2 hours and from that day forward, I always feel like I am running about 2 hours behind schedule. It is a chasing, answering and sharing life with little kids, planning and making meals often not appreciated, and all this with glimmer of hope that there will be at least an hour sometime in the evening to just SIT. There are times when my dinner is instead a nighttime snack, my favorite being homemade popcorn. It takes me to my happy place. Popcorn, seriously? But popcorn and I go way back. Not to date myself, but I remember in high school after one of our school plays, the group and I went to go see Austin Powers in the movie theater. I remember the awkward silence after I told my friend, the one I was in the play with, that I didn’t share and I wouldn’t share my popcorn with her. Oh…high school, how I don’t miss you. Unfortunately not much has changed. I will make the children popcorn, but when they are all nestled away in their beddies, I, without hesitation, reach for my vintage yellow Pyrex bowl and make a fresh batch of popcorn just for me. Aside from all of this, I am staying focused and steadfast. Run, really I am going to.

Image credit:www.popscreen.com