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 3/4" cubes
• 2 tablespoons extra-virgin olive oil
• 1 Pinch of fine sea salf
• 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

Directions

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