Moroccan Couscous With Saffron

• 2 cups peeled butternut squash, cut into 1/4 to 1/2-inch cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4 to 1/2-inch cubes
• 1 1/2 cups zucchini, cut into 3/4-inch cubes
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegetable broth
• 2 tablespoons Earth Balance butter
• 1/4 teaspoon ground cumin
• 1/2 teaspoon saffron threads
• 1 1/2 cups whole wheat couscous
• 2 scallions, white and green parts, chopped

1. 1. Preheat the oven to 375 degrees F.
2. 2. Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
3. 3. Roast for 25 to 30 minutes, turning once with a spatula about midway through.
4. 4. While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
5. 5. Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
6. 6. Cover the pan and steep for 15 minutes.
7. 7. Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
8. 8. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
9. 9. Cover tightly with a plate and allow to stand for 15 minutes.
10. 10. Add the scallions, toss the couscous and vegetables with a fork, and serve.
11. Serves 6

butternut squash, yellow onion, carrots, zucchini, extravirgin olive oil, salt, freshly ground black pepper, vegetable broth, butter, ground cumin, saffron threads, whole wheat couscous, scallions

Taken from www.epicurious.com/recipes/member/views/moroccan-couscous-with-saffron-50070298 (may not work)