Moroccan Couscous

2 C. (3/4 in.) diced butternut squash
2 C. chopped yellow onion
1 1/2 C. (3/4 in.) diced carrots (4 carrots)
1 1/2 C. (3/4 in.) diced zucchini (2 medium)
2 Tbsp. olive oil
kosher salt
freshly ground black pepper
1 1/2 C. chicken broth
2 Tbsp. unsalted butter
1/4 tsp. ground cumin
1/2 tsp. saffron threads
1 1/2 C. couscous (10 oz.)
2 scallions, white and green parts, chopped

Preheat oven to 375.

Place butternut squash, onions, carrots, and zucchini on a baking sheet and toss with the olive oil, 2 tsp. salt, and 1 tsp. pepper.  Roast for 25 to 30 min., until all the vegetables are tender, turning once with a spatula. 

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat.  Add the butter, 1 tsp. salt, 1/2 tsp. pepper, cumin, saffron threads, and allow to steep for at least 15 min.

Bring the chicken stock just back to a boil.  Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them.  Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes.  Add the scallions, toss the couscous and vegetables with a fork, and serve.

From: Barefoot in Paris by Ina Garten