Extraordinary Health Magazine Extraordinary Health Vol 21 | Page 42
Moroccan Couscous with Saffron
Serves 6
INGREDIENTS:
2 cups peeled butternut squash,
cut into 1/ ” to 1/ ” cubes
4
2
2 cups yellow onion, large dice
1 1/ cups carrots, cut into
2
1
/ ” to 1/ ” cubes
4
2
1 1/ cups zucchini, cut
2
into 3/ ” cubes
4
2 Tablespoons extra
virgin olive oil
Fine sea salt
1 1/ teaspoons freshly
2
ground black pepper
1 1/ cups vegetable broth
2
2 Tablespoons
earth balance® butter
/ teaspoon ground cumin
4
1
/ teaspoon saffron threads
2
1
1 1/ cups whole wheat couscous
2
2 scallions, white and green
parts, chopped
DIRECTIONS:
Preheat oven to 375°. Place the squash, onion,
carrots and zucchini on a baking sheet and toss
with the 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
/ teaspoon pepper, cumin, saffron and salt, to
2
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.
Raw Balls
Makes 10 to 12 Balls
INGREDIENTS:
1
/ cup walnuts
2
1
/ cup pitted dates
2
Scant 1/ cup raw carob
2
powder
Scant 1/ cup maple syrup
2
1
/ cup almond butter
2
1
/ teaspoon vanilla extract
2
1
/ teaspoon fine sea salt
4
1
/ cup whole almonds
2
2 cups shredded
unsweetened coconut
DIRECTIONS:
Place walnuts in a food
processor and process until
coarsely ground. Add the
dates, and pulse until well
combined with the nuts. Add
the carob powder, syrup,
almond butter, vanilla extract
and salt. Process until the
mixture is thick and smooth.
Add the almonds, and pulse
a few times until combined;
you want them to remain in
crunch chunks.
Form the mixture into
golf ball-size balls with
your hands. Roll the balls
in coconut. Place in a sealed
container in the freezer until
hardened.