Cumin-Spiced Couscous With SautéEd Vegetables

• 1/4 cup olive oil
• 1 pound butternut squash peeled, deseeded, diced
• 3 parsnips peeled, quartered lengthwise
• 2 zucchini large, cut into chunks
• 2 carrots quartered lengthwise
• 1 red bell pepper deseeded, cut into thick strips
• 8 spring onions halved lengthwise
• 1 tablespoon ground cumin
• 7 ounces 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, parsnips, zucchini, carrots, red bell pepper, onions, ground cumin, couscous

Taken from www.yummly.com/recipe/Cumin-Spiced-Couscous-with-Sauteed-Vegetables-1406302 (may not work)