Today, we are sharing with you a recipe we found in the book “The Kind Diet” by vegan actress and activist Alicia Silverstone. The dish is made with butternut squash, which has a characteristic taste, and saffron warm and amber color works marvels with it. You can add a pinch of cinnamon which reminds me of Moroccan tajines. It is really good with cilantro too. You can serve it with chickpeas to make a complete dish. It is vegan and can be gluten free if you use gluten-free bulgur (like rice bulgur).
Recipe
1. Preheat the oven to 375°F.
2. Place the squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper.
3. Roast for 25 to 30 minutes, turning once with a spatula about midway through. Add a can of drained cooked chickpeas 10 mn before the end of the roasting if you want a complete dish.
4. While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat and add the cumin, saffron and salt to taste.
6. Cover the pan and steep for 15 minutes.
7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. Bring the vegetable broth back to the boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Toss the couscous and vegetables with a fork, and serve.
Preparation time: 45mn
Difficulty: easy
Ingredients
2 cups peeled butternut squash (about half of a medium squash), cut into 1/4 to 1/2-inch cubes
2 yellow onions, cut into large dice
2 medium carrots, cut into 1/4 to 1/2-inch cubes
1 zucchini, cut into 3/4-inch cubes
(optional and if in season)
2 tablespoons extra-virgin olive oil
1 tablespoon of coarse sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups vegetable broth
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1 1/2 cups whole-wheat couscous
1 can of chickpeas (optional)
