The Kind Diet

I've made a bunch of recipes from the Kind Diet Cookbook and they have all turned out yummy. The cookbook is jammed packed with all kinds of information. It has opened my eyes up to trying out different foods and offers substitutions for the not so healthy types of food. We eat a lot of couscous in my home so this dish was a great way to switch things up a bit and make it more of a hearty meal. We had it as the main coarse with salad and crusty bread. Hope you enjoy!


Moroccan Couscous with Saffron


Prep time: 20 minutes |Cook time: 1 hour|Total time: 1 hour 20 minutes |Servings: 6


2 cup(s) of peeled butternut squash, cut into 1/4” to 1/2” cubes
2 cup(s) of yellow onion, large dice
1 1/2 cup(s) of carrots, cut into 1/4” to 1/2” cubes
1 1/2 cup(s) of zucchini, cut into 3/4” cubes
2 tbsp. of extra-virgin olive oil
1 Pinch of fine sea salf
1 1/2 tsp. of freshly ground black pepper
1 1/2 cup(s) of vegetable broth
2 tbsp. of Earth Balance butter
1/4 tsp. of ground cumin
1/2 tsp. of saffron threads
1 1/2 cup(s) of 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.

P.S This is a vegan meal and the picture above is of the dish I made.


Peace, Jean