Blue Skies and Sunrises

Hi guys! After much debating, I've decided to start this blog back up. If I happen to go off on a tangent, please don't take offense, just know its my crazy flight of ideas. Since its been a while, just wanted to remind you that this blog will mainly be about food and vegan/eco-friendly living.

Today I wanted to share a recipe for Veggie Couscous
I had never cooked couscous before and was pleasantly surprised with how fast it cooked!! This recipe is an adaptation from Alicia Silverstone's book "The Kind Life." The original recipe calls for butternut squash and Saffron Threads. However, I replaced the squash with wonderful sweet potatoes and had forgotten to get saffron. Instead, I chopped up some Cilantro and added a little cayenne for some subtle heat. Just bake the sweet potatoes for about 20 minutes before starting the recipe.

Serves 6

2 cups butternut squash/sweet potato
2 cups Yellow onion
1 1/2 cups carrots
1 1/2 cups zucchini
2 tbs EVOO
1 1/2 cups Veggie Broth
2 tbs Earth Balance Butter
1 1/2 cups whole wheat couscous
Ground Pepper
Dash of Cayenne Pepper
Dash of Cumin
Sea Salt
2 scallions
1/4 cup Cilantro

Preheat oven to 375*. Place onion, carrots, zucchini, and sweet potatoes in a Pyrex or other oven safe dish. Coat with the EVOO, salt, and pepper. Let the veggies roast for 30 minutes, turning once.

Meanwhile, bring the veggie broth to a boil. Remove the saucepan from the heat and add the butter, cayenne, cumin, saffron, salt, and pepper until you reach your desired taste. Place the lid back on and let steep for about 15 minutes.

Remove the veggies once the potatoes are tender. Add the couscous to the veggies and then pour the broth over the mixture, once you have brought it back to a boil. Cover with some recycled aluminum foil and let sit for 15 minutes (this allows the couscous to cook... told you it was simple!).

While you are waiting, chop up the scallions and cilantro.

Fluff the couscous with a fork and serve with a sprinkle of scallion and cilantro. Serve with a side of greens and some organic red wine. Viola!

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