Moroccan Couscous (Alicia Silverstone)

Moroccan Couscous

Ingredients

• 2 cups peeled butternut squash cut into 1/4" to 1/2" cubes
• 2 cups yellow onion, large dice
• 1 1/2 cups carrots, cut into 1/4" to 1/2" cubes
• 1 1/2 cups zucchini cut into 1/4" 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

Instructions

1. Preheat oven to 375 F. Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through. 
2. While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron and salt, to taste. Cover the pan and steep for 15 minutes. 
3. Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable 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 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve.