Moroccan Couscous with Saffron
I found this recipe in a magazine and changed it up to make a healthier version. It’s SO good. When I make this, I have it for breakfast, lunch, dinner, and for leftovers. Definitely make a big batch of it. It’s great for big family meals, and stays good in the fridge for a few days. And ladies, it’s a great dish to have right before your period.
I just made it for my dad and he loved it! I surprised him and my mom by cooking them a huge meal. I made the Couscous, the Sweet Potato-Lentil Stew, Baby Bok Choy Drizzled with Ume Vinaigrette, and the Peach Crumble for dessert. It was a massive feast! They were super impressed.
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 tablespoons extra-virgin olive oil
Fine sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
2 tablespoons Earth Balance butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped
Preheat the oven to 375 degrees F.
Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Roast for 25 to 30 minutes, turning once with a spatula about midway through.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon 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, and add the couscous.
Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
Cover tightly with a plate and allow to stand for 15 minutes.
Add the scallions, toss the couscous and vegetables with a fork, and serve.
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