2 cups peeled butternut squash, cut into ¼-inch to ½-inch cubes 2 cups yellow onion, large dice 1 1/2 cups carrots, cut into ¼-inch to ½-inch cubes 1 1/2 cups zucchini, cut into ¾-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. Preheat the 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 let stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve.