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holiday side dishes
Posted by Alicia Silverstone on Dec 23, 2010


Moroccan couscous

The holidays can be a challenging time for us Kind Lifers in some cases, but can also be a very exciting opportunity to spread the kind love. One of the best ways to ensure you eat well during this time is to help with the cooking! If you will be attending non-veg holiday dinners, asking the host if you can bring a side dish is a great strategy.

Some of my favorite side dishes are the Moroccan Couscous With Saffron from my book (p. 148), Rice Pilaf With Caramelized Onions (p. 235), and Black-Eyed Pea Croquettes (p. 242).

Here’s the recipe for the couscous:

Moroccan Couscous With Saffron

Serves 6

Ingredients

  • 2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
  • 2 cups yellow onion, large dice
  • 1 1/2 cups carrots, cut into 1/4” to 1/2” cubes
  • 1 1/2 cups zucchini, cut into 3/4” cubes
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 cups vegetable broth
  • 2 tablespoons Earth Balance butter
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon saffron threads
  • 1 1/2 cups whole wheat couscous
  • 2 scallions, white and green parts, chopped

Steps

  1. Preheat the oven to 375 degrees F.
  2. Place the squash, onion, carrots and zucchini on a baking sheet and toss with 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.

What side dishes will you be serving this holiday season?

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  • Categories: the kind diet , recipes , holidays

I've been trying to buy the Kind Diet at Barnes and Nobles, and each branch is out of your book! So bummed, but will try this Moroccan dish in the meantime! Yum!

Sounds yummy. For Christmas dinner at my aunt's, I'm making vegetarian pot-pie stew and sweet potato drop biscuits from Isa Chandra Moskowitz's new book Appetite for Reduction. My aunt was a bit worried about accommodating me, so I talked to her about what to leave out of the salads and let her know I'd bring my own main course. She is also getting a big veggie tray because she thinks that's all I can eat. I LOVE my raw veggies, but there is oh so much more in vegan cuisine!

I made the bok choy with ume plum vinegar from your book last night for dinner and it was SOOO good! I bought a suribachi and made the gomashino. I can't believe people aren't talking about this stuff all the time! It's delish!

Hey Dolores, if the oil is too hot [or not hot enough], that will make them break apart as well.

hi everyone - for the black eyed pea croquettes, you need to use dry peas that you soak, and then put into the blender... a lot of people use canned black eyed peas and cook them, which doesn't work!! if you don't cook the peas and don't use canned ones, the recipe works perfectly

Made the croquettes just now, and OMG they are sooo good!  I have no clue how these things held together but they did!  Plus, this was the first time I've ever ate black eyes peas, and I know I love them this way!

Couple of things....I must have a different idea of what "Medium sized" are, as I made roughly 20-22 of them instead of the 12 (and I made them a little bigger than hushpuppy sized). 

Overall, it's a definite make again!  =)  Needless to say, I have quite a few left over....has anyone ever reheated these with success?

I just made the black eyed pea croquettes tonight and they were fabulous....after tasting them I have decided that they are very similar to falafel, and I am going to eat them tomorrow with homemade Tahina, as the Brown Rice Syrup was a little too sweet for me. This recipe is a definite keeper, especially for my 2 boys who are celiac and haven' t been able to eat falafel in a restaurant since they use flour/breadcrumbs as a binder. Thanks Alicia!! I love your book!! I am on day 5 of my vegan diet and feeling great!

Well I guess I didn't read correctly and just assumed that the peas should have been cooked. The mixture was very tasty that way. :) Oh man I'm bummed.  I'll have to try it again. THE RIGHT WAY!

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