On Wednesday afternoon I needed to figure out what to make for dinner with the veggies I hadn't yet cooked from what I'd bought at the farmer's market last Sunday. I still had some beautiful yellow summer squash and zucchinis (dark green and these amazing striped ones) along with some big yellow onions.
I was honestly craving something healthy and home-cooked, but feeling a little lazy, so decided on middle eastern food. We hadn't had couscous in a while, but it's something I grew up eating a lot. It's easy (available organic and whole wheat these days) and delicious. I had some leftover Roasted Butternut Squash soup from the weekend that went perfectly with the meal and I had Richie pick up some home-made pita and hummus from our favorite place, The Bedouin Tent (hence the lazy part).
Here's how I did the couscous:
1. Preheat the oven to 400 degrees
2. Chop the vegetables (squashes and onions) in a large dice and place on a sheet pan with 3 tablespoons of olive oil and salt and pepper to taste then pop it in the oven or 30 min or until just starting to brown.
3. Place 2 1/2 cups of vegetable stock in a pot and bring it to a boil then take it off the heat.
4. Add 2 tablespoons of Earth Balance and 1 teaspoon each of cumin and paprika, 1/2 teaspoon of saffron and turmeric and mexican chili powder and mix.
5. Once the veggies are ready, spoon them into a large bowl with their juices.
6. Add 1 1/2 cups of whole wheat couscous and 2 cups of the broth (leaving the last 1/2 cup for sauce to serve with the meal) then cover with a plate or top to let it steam together for 15 minutes.
7. Remove the top and fluff with a fork.
8. Serve with the remaining hot broth as a sauce to dampen the couscous as desired.