Cous Cous with Roasted Vegetables
- Number of Servings: 5
Ingredients
INGREDIENTS2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes2 cups yellow onion, large dice1 1/2 cups carrots, cut into 1/4” to 1/2” cubes1 1/2 cups zucchini, cut into 3/4” cubes2 tablespoons extra-virgin olive oilFine sea salt1 1/2 teaspoons freshly ground black pepper1 1/2 cups vegetable broth2 tablespoons Earth Balance butter1/4 teaspoon ground cumin1/2 teaspoon saffron threads1 1/2 cups whole wheat couscous2 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.
Makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEOHMAYA.
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.
Makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user MEOHMAYA.
Nutritional Info Amount Per Serving
- Calories: 371.7
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 368.1 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 11.7 g
- Protein: 9.4 g
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