The Kind Life
I found this recipe in a magazine and changed it up to make a healthier version.  It's SO good.  When I make this, I have it for breakfast, lunch, dinner, and for leftovers.  Definitely make a big batch of it.  It's great for big family meals, and stays good in the fridge for a few days.  And ladies, it's a great dish to have right before your period. 

I just made it for my dad and he loved it!  I surprised him and my mom by cooking them a huge meal.  I made the Couscous, the Sweet Potato-Lentil Stew, Baby Bok Choy Drizzled with Ume Vinaigrette, and the Peach Crumble for dessert.  It was a massive feast!  They were super impressed. 

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
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.


  • Share
  • Categories: food , the kind diet , recipes
I made this last night. Didn't have saffron (can't find it in my area), and I drizzled a very little sesame oil at the end. so tasty! Having it for lunch today...first time I've ever eaten left overs as they're usually too heavy.

Great recipe! Going to try somethign similar with bulgar later this week. :)
Just have to say I LOVE this dish.  I made it the same day I received your book (pre-ordered it).  It was FAB.  I even made the sweet-potato lentil soup and cobbler as well to complete the feast.  It was AMAZING.  Probably my favorites of what I have tried thus far.  YOU ROCK!
Rather than measure out the veggies I just used one whole Kuri squash, two medium zucchinis, five carrots, and one onion.  Along with the Black-Eyed Pea Croquettes, we had way more than enough for six people.  Mmmm leftovers....
My boyfriend and I made this today and it was amazing!  We did not buy the saffron although, it was $15!!!  Unfortunately, I don't foresee myself using it often, but that's okay, the dish was still great!  I was wondering if there was some sort of substitute we could use for the saffron.  We felt so full after one bowl and there is so much leftover to eat!  We are both going to be taking it for lunch and my family will eat it too!  I think next time I would add more veggies, but it's a perfect combo of the autumn veggies for right now... the best fall dish!
  • Ty
  • Nov 8, 2009
  • 36
this was the first dish i made from the book. i also made it sans the saffron. couldn't seem to find it, though i know i've seen it before. my zuchini had gone bad so i doubled the carrots and butternut squash. It was very well received, and left my boyfriend wowed and ready to try more.
Mmmmmm, soooooo amazing!!! I am new to the whole vegan thing...I wouldn't even say I am completely vegan yet....just 'flirting'...it's been a little over two weeks and I have to say how amazing I feel. I haven't completely cut out dairy, I will have some cheese now and again but this is definitely something I think is going to stay awhile...especially with recipes like this couscous!!!!
This is another one for my list...yum
This was the first dish I made from the book and have made it several times since! It's so easy and delicious. I think I paid about $6 for the saffron, I bought the brand that comes in the little green boxes, not sure of the name. You only get about enough to use once, but I could try using half and see if it still tastes saffron-y.

The first time I made this I bought a big ol' squash and got about 4 cups from half of it! Now I know to just get a small-ish butternut squash and just use the whole thing. I think I end up using 3 carrots and 3 zucchinis and one onion. I don't really worry about measuring the veggies too much.
— or sign up for an account.
  • Read earlier discussion
  • View all
  • 39 Responses