Couscous with roasted vegetables

By janicecraig

Ingredients

• 1 generous cup diced (3/4-inch) butternut squash
• 1 large onion, diced (3/4-inch)
• 1 zucchini, diced (3/4-inch)
• 2 large carrots, diced (3/4-inch)
• olive oil
• kosher salt
• freshly ground pepper
• 1 cup chicken stock
• 3/4 cup couscous
• 1/4 tsp. ground cumin
• pinch of saffron threads
• 2 Tbsp. minced fresh parsley

Preparation

Step 1

Preheat the oven to 375 degrees. Toss the vegetables with a splash of olive oil; spread in a single layer on a foil-lined rimmed baking sheet and season with salt and pepper. Roast for about 30 minutes or until the vegetables are tender but not soft (test with the tip of a paring knife). When the vegetables are done, transfer them to a large bowl; add parsley.

In a small saucepan, add the chicken stock, cumin and saffron, plus a pinch of salt and freshly ground pepper. Bring to a boil; stir in couscous. Cover pan and take off the heat; let sit for about 5 minutes until the broth is absorbed. Fluff the couscous with a fork. Add couscous to vegetables and toss gently to combine. Taste and adjust seasoning.