This recipe is: dairy free, nut free, vegan
Contains: Soy, Wheat, Gluten
Alternatives: To make this recipe soy free sub the vegan butter for oil. To make wheat/gluten free try serving over rice.
2 cups peeled butternut squash, cut into 1/4 - 1/2 " cubes (I buy a bag of them in the refrigerated produce section at Trader Joe's)
2 tbsp Earth Balance butter
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped
Preheat oven to 375.
Place squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, salt and pepper. Roast for 25 to 30 minutes, turning once midway through cooking.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat, stir in the butter, cumin, saffron, salt and pepper to taste. Cover the pan and steep for 15 minutes.
Scrape the roasted vegetables and their juices into a large bowl, add the uncooked 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.
* Recipe adapted from The Kind Diet
Mamma's Note: This is a family favorite! Even my carnivorous husband lights up when we have this.to
Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.
Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.
Please take advantage of what I've learned!