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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1.5 | cups, cubes | Squash, butternut | 1.5 | cups, chopped | Onion, chopped | 1.5 | cups, chopped | Carrots, raw | 1.5 | cups, chopped | zucchini | 2 | tablespoons | olive oil | 1 | teaspoon | salt | 1.5 | cups | broth, Beef, fat free | 2 | tablespoons | Margarine, Earth Balance, non hydrogenated | 0.25 | teaspoons | Spices, ground cumin | 0.5 | teaspoons | saffron | 1.5 | cups | couscous | 2 | medium (4-1/8" long) | green onions |
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Steps
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Sequence
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Step
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| | 1 | 1. Preheat the oven to 375 degrees F.
2. Place the squash, onion, 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.
4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, 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 a boil, and pour over the couscous mixture all at once.
9. Cover tightly with a plate and allow to stand for 15 minutes.
10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/moroccan-couscous-recipe#ixzz1FZs2IPz3 |
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