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For the Vegetables:
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Preheat the oven to 375 degrees.
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Spray a large baking sheet with cooking spray.
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Place the butternut squash, onions, carrots, and zucchini in a large bowl and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper.
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Pour the vegetables onto the cooking sheet and roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula after 15 minutes.
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Meanwhile, for the Couscous:
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In a small saucepan, bring the chicken stock to a boil and turn off the heat.
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Add the butter, 1/2-1 teaspoon salt (depending on saltiness of the stock), 1/2 teaspoon pepper, cumin, paprika, ground ginger, ground cinnamon or nutmeg and saffron threads and allow to steep for at least 10 minutes.
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After 10 minutes, add the couscous, cover and let steep another 5-10 minutes.
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After Vegetables are Cooked:
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Bring the chicken stock/couscous just back to a boil and immediately turn off the stove and remove from the heat.
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Place the cooked vegetables in a large bowl and pour the hot chicken stock/couscous mixture over them.
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Mix together lightly.
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Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
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Add the scallions and toasted sesame seeds (if using), toss all with a fork.
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Serve warm or at room temperature.
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Enjoy!