Moroccan Gouscous with Saffron

By craftsks1

I adore this recipe: it looks good and taste
good too. I used Near East 100/ Natural
Rice Pilaf mix. instead of couscous.
this recipe serves six.

Ingredients

• 2 cups peeled butternut squash, cut into 1/4to 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 3/4 cubes
• 2 tablespoons extra-virgin olive oil
• fine sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups vegegtable broth
• 2 tablesppon earth balance butter
• 1/4 teaspoon saffron threads or not
• 2 scallions, white and green parts, chopped
• 1/4 ground cumin
• 1 1/2 c whole wheat couscous or I used
• rice pilaf mix in a box.

Preparation

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

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.

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 lid that
fits the bowl and let stand for 15 minutes. Add
the scallions, toss the couscous and vegetables
with a fork, and serve.