Moroccan Couscous

Happy Monday everyone 🙂

I am determined to make this week a great one and a productive one. I read that if you put your intentions out there, you are more likely to follow thru 🙂 We shall see.

The cravings for vegetables continues.

A whole lot of butternut squash, carrots, zucchinis and onions. These are tossed in olive oil, salt & pepper to taste and roasted at 375 degrees for 30 minutes.

Veggies and couscous

Saffron = which I believe is the most expensive spice in the world. A little goes a long way (I found there’s cheaper version of saffron sold at Trader Joe’s).

Saffron up close.

Veggies Galore + Couscous + Cumin + Saffron = Moroccan Couscous

Moroccan Couscous with saffron

Recipe adapted from The Kind Diet cookbook. The only thing I changed is the amount of vegetables and spices, I added more. For original recipe, see here.

Ingredients:
1/2  butternut squash, peeled and cut into 1/4” to 1/2” cubes
1 whole yellow onion, large dice
3 large carrots, cut into 1/4” to 1/2” cubes
2 zucchinis, 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
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
1 box whole wheat couscous
2 scallions, white and green parts, chopped

Steps:
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.

I’ve made this dish several times. It’s vegan and it’s one of the vegetable dishes that is requested  by the fiance.

This dish is versatile and I’ve eaten it in different ways:

• Pita Bread with couscous and hummus stuffing
• Couscous with 2 eggs on top
• Couscous mixed with lentils and served with shrimp scampi