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.