Hi there and Happy New Year!
I hope that everyone had a great holiday and that you got to spend time with family, food, and friends. I had a great time with my family and friends, but think I spent the most time with food! We went to Houston and I visited quite a few entries on my top 100 list. Just counted and I think I hit 19 of them! Yikes!
Safe to say, a little detox is in order! I want a some whole, unprocessed meals in my life. When we got home, I wanted to cook and I wanted veggies!!
I made this couscous as a side to some broiled fish that D made, and it was delicious and just what the doctor ordered! I halved the recipe, but eyeballed the veggies, so I think my veg to couscous ratio was high (fine with me!) and I went light on the salt and pepper. The whole thing is delicious and the saffron adds a great flavor!
Yield: Serves six to eight
2 cups (3/4-inch) diced butternut squash
2 cups chopped yellow onion (about 2 onions)
1 1/2 cups (3/4-inch) diced carrots (about 4 carrots)
1 1/2 cups (3/4-inch) diced zucchini (about 2 medium zucchini)
2 Tbsp. good olive oil
Kosher salt, divided
Freshly ground black pepper, divided
1 1/2 cups Homemade Chicken Stock or canned broth
2 Tbsp. unsalted butter
1/4 tsp. ground cumin
1/2 tsp. saffron threads
1 1/2 cups couscous (10 oz.)
2 scallions, white and green parts, chopped
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. Place the squash, onion, carrots, and zucchini on prepared baking sheet. Add the olive oil, 2 tsp. salt, and 1 tsp. black pepper and toss to coat.
3. Roast veggies in preheated oven for 25 to 30 minutes, until all the vegetables are tender. Turn once after 15 minutes.
4. While the veggies are roasting, bring the chicken stock to a boil in a small saucepan.
5. Turn off the heat and add the butter, 1 tsp. salt (to taste deepening on saltiness of the stock), 1/2 tsp. black pepper, cumin, and saffron. Allow to steep for at least 15 minutes.
6. Once veggies are cooked tender, place in a large bowl with couscous.
6. Bring the stock just back to a boil.
7. Pour the hot chicken stock into the bowl with veggies and couscous. Cover tightly with plastic wrap and let stand at room temperature for 15 minutes.
8. Uncover, add the scallions to the bowl, and toss the couscous and vegetables. Serve warm or at room temperature.
Source: Ina Garten, Barefoot in Paris, p. 158