Lunch: Roasted Winter Vegetables with Saffron Couscous

Recipe by Judy Rosenblum and Neilly Rosenblum This twist on the traditional North African way of serving couscous calls for roasting vegetables in the oven instead of simmering them on the stove. This concentrates the vegetables' flavors and brings out t

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Roasted Winter Vegetables with Saffron Couscous

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 lb. sunchokes
3 small carrots
3 small parsnips
2 medium sweet potatoes
4 shallots
1/4 c. extra-virgin olive oil
2 tsp. lemon zest
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground turmeric
1/4 tsp. crushed red pepper
kosher salt
2 1/4 c. water
1/2 c. dried currants
1 bay leaf
1 c. couscous
2 tbsp. unsalted butter
.13 tsp. saffron threads
Chopped cilantro
chopped pistachios

Instructions

Preheat the oven to 400 degrees F. On a large rimmed baking sheet, toss the sunchokes, carrots, parsnips, sweet potatoes, shallots, olive oil, lemon zest, ginger, cinnamon, turmeric, and crushed red pepper. Season generously with salt. Roast the vegetables for about 30 minutes, until tender and browned in spots.
Stir 1 cup of the water into the vegetables and scatter the currants and bay leaf on top. Roast for about 10 more minutes, until the currants are plump and the vegetables are saucy. Discard the bay leaf.
Meanwhile, put the couscous in a large heatproof bowl. In a small saucepan, bring the remaining 1 1/4 cups of water to a boil with the butter. Remove from the heat, add the saffron and a generous pinch of salt and let stand for 5 minutes. Bring the water back to a boil and pour it over the couscous. Cover the bowl with plastic wrap and let stand for 10 minutes. Fluff the couscous with a fork and season with salt.
Transfer the couscous to plates and spoon the roasted vegetables and their juices on top. Garnish with chopped cilantro and pistachios and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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