Moroccan Cous Cous with Saffron

I recently made this  vegan dish from Alicia's book one night, and once again, it was a success--so delish!  Consider this the "wintry" version of my the former cous cous dish that I posted back on Aug 12th '09.  Just call me Cous-Cous woman!  

INGREDIENTS


2 cups peeled butternut squash, cut into 1/4” to 1/2” cubes
2 cups yellow onion, large diced
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 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

STEPS


Preheat the oven to 375 degrees F.  Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1 teaspoon pepper.  Roast for 25 to 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 plate and allow to stand for 15 minutes.  Add the scallions, toss the couscous and vegetables with a fork, and serve.