Warming Winter Couscous

Winter isn’t coming…it’s here.

Snow has fallen and the ice scraper has been used on the car. It’s official: It’s cold.

Time to warm up! I’ve got an awesome and easy recipe for you that can be ready in 30 minutes flat. No crazy ingredients, and so incredibly yummy.20151123_112111

Leftovers are great for work too-and your coworkers will be all like: “When did you order in?” and you’ll be all like: “Pffff. I MADE this. No big deal.” They’ll be jealous and you’ll be happy with a warm belly. I guess you could share if you wanted to.

Don’t be afraid of couscous and think it’s all international. This stuff is itty bitty pasta. Mystery solved.

Also…star anise. This spice has a licorice flavour and comes in two forms. You can buy them whole and they look like little stars (hence the name) or you can buy it ground. Up to you. I used ground in this recipe and I found the flavour permeated the dish really nicely. Splendor Garden makes a delicious organic ground version that will knock your socks off (in a good way), so I use it sparingly.

Ingredients:

  • 1 tbsp. oil (I used camelina, use whatcha got)
  • 1 red onion, diced
  • 1 carrot, diced20151123_112118
  • 1 jalapeno, seeded and minced
  • 1 cup roasted squash or sweet potato, diced
  • 2 green onions, sliced
  • 2 cups vegetable broth
  • 3/4 cup whole wheat couscous
  • 1/4-1/2 tsp ground star anise (depending on your taste)
  • 1 bay leaf
  • salt and pepper
  • Handful parsley, roughly chopped (optional but pretty)
Directions:
If you haven’t roasted your squash or sweet potato yet, do that. Cut it up, put it in a 400 degree oven for 50 minutes. Done.
Over medium heat, saute your red onion, carrot and jalapeno in the oil until the onions start to soften. Add one cup of broth, star anise and bay leaf and simmer until all the liquid is absorbed. About 10 minutes.
Add remaining broth and bring to a boil. Take off heat and add green onion, squash and couscous. Gently stir and let sit for ten minutes. Season with salt and pepper to your liking.
Top with parsley and let your belly sing!

 

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