Hope everyone had a great weekend, but now it’s time to get back to work for most of us…unless you’re my husband, who gets a two-week break now. (lucky) I’ll be on vacation next week though, so I can’t complain too much! It’s Meatless Monday, and this combination of veggies and couscous is great as a side, but hearty enough to fill you up if you want to enjoy it as a main course. Feel free to use your creativity (or whatever is in your refrigerator) to mix up the veggies in this dish.
from Ina Garten’s Barefoot in Paris, serves 6-8
2 cups butternut squash, diced (3/4-inch)
1 cup yellow onion, chopped (1 onion)
1 1/2 cups carrots, diced (3/4-inch) (about 4)
1 1/2 cups zucchini, diced (3/4-inch) (about 2 medium)
2 Tbsp good olive oil
Freshly ground black pepper
1 1/2 cups vegetable stock
2 Tbsp unsalted butter
1/4 tsp ground cumin
1/4 tsp saffron threads
1 1/2 cups couscous
2 Tbsp parsley, chopped
1. Preheat oven to 375. Place squash, onions, carrots, and zucchini on a baking sheet and toss with olive oil, 2 tsp salt, and 1 tsp pepper. Roast until vegetables are tender and just beginning to brown, 30-35 minutes, turning once or twice with a spatula.
2. In a saucepan, bring vegetable stock to a boil. Turn off heat. Add butter, 1 tsp salt (depending on the saltiness of your broth), 1/2 tsp pepper, cumin, and saffron. Stir and let it sit for at least 15 minutes.
3. When the vegetables are done, bring the vegetable stock back to a boil. Remove from heat. In a large bowl, place couscous and then add vegetables. Pour stock over it all. Do not stir. Immediately cover the bowl with plastic wrap or foil and let it sit at room temperature for 15 minutes. Add scallions and toss the couscous and vegetables with a fork. Serve warm or at room temperature.