Alicia Silverstone's Moroccan Couscous Recipe + Book Giveaway!

Back in 2009, I met Alicia Silverstone at a Food Network party. I was just starting to write my first cookbook, The Happy Herbivore Cookbook, when I met Alicia — so her book, website, and spirit became very much an inspiration to me. I loved what she was doing. I thought, "I want to touch lives like her!" 

Today Alicia is giving away a *signed* copy of her book, The Kind Diet, to one lucky Herbie! AND Alicia is sharing one of my favorite recipes from her book with you too!

Moroccan Couscous with Saffron Recipe

[HH Editorial note: This recipe has been adapted to meet my dietary standards. I replaced the oil and margarine called for with broth and changed the cooking techniques slightly to accomodate this adaption].

Ingredients: 

2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes.
2 cups diced yellow onion (large dice)
1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes (skin optional)
1 1/2 cups zucchini, cut into 3/4-inch cubes
pinch salt (optional)
1 1/2 tsp fresh ground black pepper (or to taste)
1 1/2 cup vegetable broth
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole-wheat couscous (uncooked)
2 green onions, chopped (white and green parts)

Directions: Preheat oven to 350F. Line cookie sheets with parchment paper and place squash, onion, carrots, and zucchini on the prepared sheet, careful not to overlap. Sprinkle generously with salt and pepper if desired. [Editorial note: Alicia suggests 1 tsp salt and 1 tsp pepper]. Roast for 25 to 30 minutes, turning once with a spatula midway through. [HH Editorial note: When the vegetables are fork-tender and a little browned on the sides, they are done. If you cut your veggies rather large, bake time may vary.]

Meanwhile, bring vegetable broth to a boil. Once boiling, remove pot from heat and stir in cumin and saffron, plus salt and pepper to taste. [Editorial note: Alicia suggests 1/2 tsp pepper and salt to taste]. Once roasted vegetables are fork-tender, transfer them (and their juices, if any) into a large bowl and add the couscous. Bring the vegetable broth back to a boil, then poor over the vegetables and couscous. [Editorial note: the couscous will absorb all the liquid broth]. Cover the bowl tightly with a plate and allow to stand for 15 minutes. Add green onions, toss couscous and vegetables with a fork, and serve. [HH Editorial note: I tend to add 1-3 additional tablespoons of vegetable broth just before serving to make it a little moister]. 

[HH Editorial note: Use quinoa instead of couscous for gluten-free option, but cook quinoa on the stove in the broth mixture until fluffy.]