Saffron Roasted Vegetable Couscous

• 2 red peppers, cut into 1-inch dice
• 1 yellow squash, cut into 1-inch dice
• 1 zucchini, cut into 1-inch dice
• 1/4 pound haricots verts, cut on the bias into 1-inch pieces
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• 3 cups vegetable stock
• Pinch saffron
• 1 teaspoon salt
• 2 cups couscous
• 1/4 cup coarsely chopped flat leaf parsley

1. SAFFRON ROASTED VEGETABLE COUSCOUS Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
2. Roast for 8 to 10 minutes until vegetables are just cooked through.
3. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
4. Add the couscous, stir, cover and reduce heat to low.
5. Cook until all liquid is absorbed, 8 to 10 minutes.
6. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste.
7. Serve with salmon and ancho chile-ginger sauce.
8. Garnish with diced red pepper and cilantro.

red peppers, yellow squash, zucchini, haricots verts, olive oil, salt, vegetable stock, saffron, salt, couscous, flat leaf parsley

Taken from www.foodnetwork.com/recipes/saffron-roasted-vegetable-couscous-recipe.html (may not work)