Savory oven-roasted vegetables served with brown rice cous cous or quinoa
The first time I made this recipe in 2010, gluten-free brown rice couscous was available from Lundberg Farms. It looks like they no longer make it, which is too bad. BUT, this recipe is still delicious with quinoa, shown above.
This recipe was adapted from Alicia Silverstone’s inspiring book, The Kind Diet. I modified this recipe to make it gluten-free, and swapped out some of her vegetables for ones in my fridge.
I toasted the butternut squash seeds, making a lovely crunchy topping and adding some texture and protein.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
Couscous with Roasted Vegetables
- 1 butternut squash
- 2 leeks large, or one onion (use leeks for migraine diet)
- 2 carrots large, or 10 baby carrots
- 1 patty pan squash can omit
- 12 green beans use large ones, not haricot verts
- 1-1/2 cups quinoa (270 g) or quinoa, any color
- 3 cups vegetable stock (low-sodium)
- 2 tbsp Earth Balance unsalted butter, ghee, extra virgin olive oil (use any of these for low-sodium & migraine diets)
- 1 tsp cumin (dried)
- 1/2 tsp saffron
- Preheat the oven to 375F/190C/gas mark 5. Put 3 cups of water or stock in a large saucepan with a lid. Add the margarine or fat, cumin, saffron, and salt and pepper to taste. Bring to a boil. Once it boils, turn it off and let it sit. This brings out the color and flavor from the saffron.
- Wash all the vegetables. Cut off the top and bottom of the squash, and peel off the outer skin. Slice in half lengthwise.
- Scrape out the seeds and strings from the squash into a bowl of water (I use a grapefruit spoon). Rinse the seeds, removing the strings. Put the seeds into a small saucepan with about 2 cups of filtered water and 1 T. kosher or sea salt. Bring to a boil, reduce heat, and simmer for 10 minutes. Drain. (Omit salt for low-sodium and migraine diets.)
- Put the seeds into a small oven-proof dish, drizzle with olive oil, and sprinkle with sea salt, freshly cracked pepper, and smoked paprika. Stir and set aside. (Omit salt for low-sodium and migraine diets.)
- Wash the leeks: Slice each leek lengthwise, stopping just before the root. Hold them by the root end and rinse under running water, making sure you get all the dirt out from in between them. Slice the roots and tops off (save for stock). Slice diagonally into 1" slices. Place in a heatproof bowl, cover with filtered water, and microwave for 4 minutes. (If you don't use a microwave, steam the leeks for 5 minutes while you're chopping the vegetables.) You can use an onion instead of leeks. Just peel, then chop into ½" dice and put in a large roasting pan.
- Chop the squash into ½" dice and add to the roasting pan. Cut up the patty pan squash and green beans into similar-sized pieces as the other vegetables and add to the roasting pan.
- Drizzle olive oil over the vegetables, then sprinkle with sea salt and black pepper and stir well. Place this pan and the pan with the squash seeds in the oven and set the timer for 10 minutes.
- Turn on the heat under the saffron liquid and bring to a boil. Once it boils, add the couscous or quinoa, turn down the heat, replace the lid, and simmer for 15 minutes. Turn off the heat and let it sit with the lid on.
- Check the vegetables every 10 minutes, stirring them and the seeds. The seeds will be done in about 25 minutes. The vegetables will take about 30 minutes.
- Fluff the couscous or quinoa with a fork and pour it into a large serving bowl. (It will be a little more clumpy than regular couscous.)
- Add the roasted vegetables and stir to distribute evenly. Top with the roasted seeds. When serving, add a drizzle of garlic-infused or regular olive oil to the top.
- 278 calories
- 5 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 336 mg sodium (use salt-free broth & unsalted butter to make low-sodium)
- 468 mg potassium
- 60 g carbohydrate
- 8 g fiber
- 8 g sugars
- 5 g protein
- 8 Weight Watchers Points Plus