Cumin-Spiced Couscous With Sautéed Vegetables

• 1/4 cup olive oil
• 1 lb butternut squash, peeled, deseeded, diced
• 3 None parsnips, peeled, quartered lengthwise
• 2 None large zucchini, cut into chunks
• 2 None carrots, quartered lengthwise
• 1 None red bell pepper, deseeded, cut into thick strips
• 8 None spring onions, halved lengthwise
• 1 tbsp ground cumin
• 7 oz couscous

1. Heat 2 tbsp oil in a large saucepan over high heat. Cook vegetables, stirring, for 5 mins. Add 1 cup water and simmer, covered, for 10 mins, until just tender. Remove lid and cook for another 5 mins, until liquid evaporates and thickens slightly.
2. Meanwhile, heat remaining oil in a saucepan over medium heat. Toast cumin for 1 min, until fragrant. Add 1 cup water. Season. Add couscous then set aside, covered, for 5 mins. Fluff with a fork and season.
3. To serve, arrange vegetables over couscous. Drizzle with pan juices. Season.

olive oil, butternut squash, parsnips, zucchini, carrots, red bell pepper, spring onions, ground cumin, couscous

Taken from recipes-plus.com/api/v2.0/recipes/23506 (may not work)