Moroccan Couscous with Roasted Veggies

I love everything about this dish. 

Honestly. 

I am going to type up this recipe as we made it (based on a recipe we found on a website which was based on a recipe that was seen in a magazine). As my sister or brother might say, it's Recipeception. If we made it again, I'd love to add golden raisins, maybe adding them to the vegetable broth mixture when it is reheated. 

Ingredients: 

You can never have too much

Roughly 2 cups peeled butternut squash, cut into 1/2 inch cubes

2 cups of yello onion, diced large

1.5 cups baby carrots, cut into 1/2 inch pieces

2 zucchini, cut into 3/4 inch pieces

Olive oil

Salt and pepper to taste

1.5 cups vegetable broth

2 TBSP butter

1/4 tsp ground cumin

1/2 tsp saffron threads

1 cup uncooked couscous

Green onion...we love green onion and probably used about five (green part only)

Directions:
Preheat oven to 375 degrees F.
Place the squash, onion, carrots and zucchini on a baking sheet and toss with olive oil, salt, and pepper. Roast for 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, salt and pepper to taste, cumin, and saffron threads. Cover the pan and steep for 15 minutes.

Cook the couscous.
When veggies are roasted, scrape the vegetables and their juices into a large bowl, and add the couscous.

The tastiness.

Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
Cover tightly and allow to stand for 15 minutes.

Add the green onions, toss the couscous and vegetables, and serve.

The chef.