Moroccan Couscous

Amy H. inspired me to post this yummy and pretty recipe! I gave this one to Alicia Silverstone to add to her book "thekinddiet";)

2 cups butternut squash, cut into cubes small cubes (1/4"-1/2")

2 cups yellow onion, large dice

1 1/2 cups carrots, small cubes

1 1/2 cups zucchini, cut into 3/4" cubes

2 tbls EVOO--extra virgin olive oil

Fine sea salt

1 1/2 tsps freshly ground pepper

1 1/2 cups veggie broth

2 tbls Earth Balance butter

1/4 tsp ground cumin

1 1/2 cups whole wheat couscous

2 scallions, white and green parts, chopped

1/2 tsp saffron threads

Preheat oven to 375 degrees. Place squash, onion, carrots, and zucchini on a baking sheet and toss with EVOO, 1 tsp salt, and 1 tsp pepper.

Roast for 25-30 minutes, turning once with a spatula about midway through.

While roasting, bring veggie broth to a boil in a saucepan. Remove the pan from heat and, stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover the pan and steep for 15 mins.

Scrape the roasted veggies and juices into a large bowl, and add the couscous. Bring veggie broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 mins. Add scallions, toss the couscous and veggies with a fork, and serve.

I have to be honest...I didn't use the saffron threads and it turned out great! We loved it!