Moroccan Couscous with Saffron

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 cups yellow onion, chopped

1 1/2 cups carrots, cubed

1 1/2 cups zucchini, cubed

2 tbsp olive oil

Sea salt

1 1/2 tsp ground black pepper

1 1/2 cups vegetable broth

2 tbsp Earth Balance butter

1/4 tsp ground cumin

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

Summertime Succotash

1 tbsp Earth Balance butter
1 tsp olive oil
1 cup diced red onion
1 clove garlic, minced
1 (10 oz) package frozen lima beans, thawed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tablespoon balsamic vinegar



In a large skillet over medium-high heat, melt the butter and oil together. Add the onion, saute for about 5 minutes or until the onion begins to brown. Add the garlic and cook for 1 minute longer.
Stir in the lima beans and saute for 5 minutes. Add the corn and tomatoes and cook for only 1 more minute, just enough to heat through. Remove from heat and stir in the remaining ingredients: parsley, basil and vinegar. Serve warm or chilled.

* Recipe from the Kind Diet

Mamma's Note: I really enjoyed eating this warm over a bowl of brown rice. Also a great picnic item. Serve with a baguette and some fried or roasted chicken.