Super Model Project: Veggie Couscous & Spicy Pine Nuts

I rang in the new year at a house full of friends and the next day with a hangover from hell and several a Chrissy Teigan recipe. I had literally zero desire to cook (or get out of bed), but I had bought all the ingredients a few days prior and it was cook them or toss them…so… soy-glazed pork chops and veg for the win. I’ve never cooked anything with a Moroccan spice component myself, but I must say this was super easy and actually restored my body. Well, almost.

And couscous that was spicy AND sweet. You know I was all about that.

The finished product, aka Hangover Helper. I feel like Chrissy would approve.

Veggie Couscous with Spicy Pine Nuts


  • 2 T. olive oil
  • 1 onion, chopped
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • Kosher salt, to taste
  • 1 pound sweet potato, cut into 1.5″ chunks
  • 1 pound zucchini, cut into 2″ chunks (or larger, they really disintegrate)
  • 1.5 c. chicken broth

Pine Nuts & Couscous

  • 1/3 c. pine nuts
  • 2 tsp. olive oil
  • 1/4 tsp. cayenne pepper
  • Kosher salt
  • 1.5-2 c. chicken broth (amount on package instruction)
  • 1 box of couscous (5.4oz was fine)
  • 1/3 c. dried cranberries
  • 1/4 c. fresh cilantro
  1. In a large pot/dutch oven, heat 2 T. olive oil over medium heat.
  2. Add onion, saute until tender, about 7 min.
  3. Add cinnamon, cumin, cayenne, 1.5 tsp salt and stir for one min.
  4. Add the potato, zucchini and broth, bring to a boil.
  5. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
  6. Season to taste with salt.
  7. While the veggies are cooking, prepare couscous according to package instruction, making sure to use broth rather than water.
  8. In a small pan, combine pine nuts, 2 tsp. olive oil, cayenne, and a pinch of salt. Saute for about 5 minutes, until the nuts begin to become fragrant.
  9. When couscous is done cooking, fluff with fork and mix in the pine nuts and dried cranberries.
  10. On a platter, layer the couscous, then veg (and some broth), top with cilantro, and ground black pepper. Drizzle with more olive oil if desired.


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s