Cumin Roasted Veggie Couscous in Coconut Miso Broth

Recipe by Danielle Oron

Photo Credit: Danielle Oron

Does Moo Milk Bar ring a bell? If it doesn't, you might as well book the next available flight to Toronto and treat yourself to one of their signature cookies, flavored milks, ice cream sammies or one of their heavenly (but lethal) pies. So what does the recipe below have anything to do with Moo Milk Bar? It is owned by Chef, Danielle Oron the creator of this savory cumin roasted veggie couscous recipe. While traveling to Minnesota, the weather immediately changed to fall and my friend, Katie (a born and raised Minnesotan) and I decided to try the picture perfect creation above. The recipe seems a little intimidating at first but it was a fun recipe split between two. Though, anything is fun when you have good company, conversation and a glass (or two) of vino. The work was worth the wait and the variety of flavors danced in your mouth while creating a warm comforting sensation, perfect for fall. You could say, it's a healthy and flavorful comfort food dish and guess what, it's VEGAN!

Recipe calls for: 
Vegetable Broth

  • 1 1/2 tbsp canola oil
  • 2 medium onions, quartered
  • 1 leek, cut into 2″ pieces
  • 2 carrots, cut into 1″ pieces
  • 1 small celery root, peeled and cut into 1″ pieces OR 4 stalks celery
  • 8 button mushrooms
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 tbsp tomato paste
  • 10 cups water
  • salt and fresh black pepper

Roasted Cumin Vegetables

  • 1 – 2 bunches small carrots, cut in half lengthwise
  • 2 large shallots, peel removed cut in half lengthwise
  • 1 turnip, peeled and cut into 1″ cubes
  • olive oil
  • 2 tsp cumin
  • kosher salt


  • 1 cup couscous
  • 1 1/4 cup vegetable broth
  • 1 tsp olive oil
  • 1/4 tsp salt
  • fresh black pepper
  • 1 1/2 tbsp chopped cilantro

Coconut Miso Broth

  • vegetable broth
  • 2 tbsp white miso
  • 1/4 cup coconut milk
  • salt


  • 2 tbsp toasted hazelnuts
  • 2 tbsp shelled pistachios
  • Maldon Salt