from Barefoot in Paris, Ina Garten
2 cups diced butternut squash
2 cups chopped yellow onion (I did a little more than half that)
1 1/2 cups diced carrots (4 carrots)
1 1/2 cups diced zucchini (2 med)
2 T good olive oil
Freshly ground black pepper
1 1/2 cups chicken broth
2 T unsalted butter
1/4 tsp. ground cumin
1/2 tsp. saffron (I didn't have any, but still tasted great)
1 1/2 cup coucous (10 oz)
2 scallions, white and green parts, chopped (didn't have these either)
Preheat oven to 375 degrees.
Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil 2 tsp. salt and 1 tsp. pepper (I thought this was too much pepper, I would 1/2 it). Roast for 25-30 min, until all the vegetables are tender, turning once with a spatula.
Meanwhile in a small saucepan, bring the chicken broth to a boil and turn off the heat. Add the butter, 1 tsp. salt (depending on the saltiness of the stock), 1/2 tsp pepper, cumin and saffron and allow to steep for at least 15 min.
Bring the broth back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken broth over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 min. Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.
This was a very yummy dish!