As you probably know (and feel), every day is earth day for me and most kind lifers! But in celebration of this beautiful planet, will you join me in encouraging friends and family who aren’t plant-lovers to try going veg for Earth Week (4/16-4/22)? Making changes to your diet has one of the most powerful impacts on reducing one’s carbon footprint and helping heal the planet. Loved ones can take the “VegPledge” for the week and receive tons of support and recipes. Plus, you can check out all the veg-friendly delicious restaurants in your community and make it a fun yet nutritious adventure.
For some inspo- try making this moroccan couscous with saffron. It’s SO good. When I make it, 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! There are so many delicious recipes in my book The Kind Diet, take a peak of some shared on my blog and be sure to pass onto you your friends taking the VegWeek pledge: artichoke, mushroom, and leek crostini with pesto, pumpkin bread, cuban-style roasted sweet potatoes, peanut butter pie, radicchio pizza with truffle oil, maple-roasted lotus root, sun chokes, and leeks, cheesy oozy guacamole bean dip, and chocolate peanut butter cups!
Moroccan Couscous With Saffron
- 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.
Photo: Amy Neunsinger (top) Victoria Pearson (couscous)