Although I am not a vegetarian nor a vegan, I have discovered some delicious recipes in Alicia Silverstone’s cookbook The Kind Diet. Here is one that I have made often and that I rely on because you can make a lot of it, keep it in the fridge for the week, supplying your lunch with a quick and healthy option. Although saffron is not cheap, I would say splurge on this one as it really adds to the dish.

INGREDIENTS

• 2 cups peeled butternut squash, cut into cubes
• 2 cups yellow onion, diced
• 1 1/2 cups carrots, cut into cubes
• 1 1/2 cups zucchini, cut into cubes
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp of ground pepper
• 1/2 cups vegetable broth
• 2 tbsp Earth Balance butter (or butter if not vegan)
• 1/4 tsp ground cumin
• 1/2 tsp saffron threads
• 1 1/2 cups couscous
• 2 scallions, white and green parts chopped

METHOD

Preheat the oven to 375 degrees Fahrenheit. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, salt and 1 tsp of 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 pepper, cumin and saffron. 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.

MM