2 cups butternut squash, cubed (1/2 inch)
1 1/2 cups zucchini,quartered and cut into 1/2 inch chunks
2 golden beets, cubed (1/2 inch or less)
1/2 red bell pepper, roughly chopped
2 large carrots, peeled and chopped into 1/2 inch pieces
2 tbs olive oil
1 1/2 tsp black pepper
salt to taste
1 1/2 cups low sodium vegetable broth
2 tbs earth balance
1/4 tsp cumin
1/4 tsp saffron (if you're loaded; I did without)
1 1/2 cups whole wheat couscous
[optional 15oz chickpeas, rinsed and drained for extra protein]
2 scallions, chopped (green and white parts)
6 medjool dates, cut into eighths
1/2 cup dried cranberries
1/2 cup blanched almonds (whole or slivered), toasted
1. Preheat oven to 375F. Prep your vegetables.
2. Toss squash, zucchini, beets, bell pepper, and carrots in olive oil, 1 tsp pepper, and salt. Roast in a foil- lined casserole dish or rimmed baking sheet for 30 minutes, tossing once halfway through.
NOTE: Now would be a good time to toast your almonds : )
4. When the veggies are done, boil the broth mixture again. Transfer to a large mixing bowl and pour uncooked couscous on top. (NOTE: Add in 15oz rinsed/drained chickpeas to increase the protein content) Once boiling, pour broth onto couscous and veggies. Cover bowl with a plate and be sure there is a good seal. Let sit for 15 minutes.
5. Add in dates, cranberries, almonds, and scallions. Mix until combined. Enjoy!