Moroccan Couscous with Butternut Squash

Morocco used to be part of the French empire and post-colonialism has brought North Africa to France's palate. From couscous to tagines, the spices of the Orient play a supporting role in the theatre of French cuisine.

Difficulty Level: Facile (Easy)

What you need:

• 1 small butternut squash, diced
• 1 cup onions, chopped
• 1 carrot, diced
• 1 tbsp. extra-virgin olive oil
• sea salt, pepper, to taste
• 1 cup vegetable stock
• 1/8 tsp. ground cumin
• 1 tbsp. vegan butter
• 1/2 cup couscous
• 1 scallion, chopped

What to do:

1. Preheat oven to 375F. Place the butternut squash, onions and carrots in a baking sheet and toss with olive oil, salt and pepper. Bake for 30 minutes.
2. Meanwhile, bring the vegetable stock to a boil and reduce heat to low. Add the vegan butter, salt, pepper and cumin. Let sit on low heat for 10 minutes.
3. Place couscous and cooked vegetables in a large bowl. Bring the stock to a boil and pour over the couscous and vegetables. Cover and let sit for 15 minutes. Add the scallions and serve. Bon Appetit!  Serves: 2