Recipe Name Moroccan Couscous Submitted by Guest Recipe Description I adore couscous, and this is a wonderful way to prepare it. Not only is it tasty, it looks gorgeous on a big serving plate as the centerpiece of a meal. You can complement it with a simple salad or let it be the beginning of a feast that includes soup, hummus, and veggies. This recipe serves six, but you can halve it or just make a big batch and keep leftovers in the fridge. Read more: http://www.thedailygreen.com/healthy-eating/recipes/moroccan-couscous-recipe#ixzz1FZqhMset Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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