Moroccan Couscous with Saffron

I give this 5 Stars!!! 

Ingredients:

2 cups peeled butternut squash, cut into 1/4" to 1/2" cubes
2 cups yellow onion, large dice
1 1/5 cups carrots, cut into 1/4" to 1/2" cubes
1 1/2 cups zucchini, cut 3/4" cubes
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons 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 teaspoons saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Instructions:

  Preheat oven to 375 degrees. Place squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 teaspoons salt and pepper. Roast for 25-30 min, turning once halfway through.
  While veggies roast, bring the broth to a boil in a pot. Remove the pot from heat, stir in butter, remaining 1/2 teaspoon of salt and pepper, cumin, and saffron. Cover the pan and steep for 15 minutes.
  Scrape roasted veggies and their juices into a large bowl and add the couscous. Bring the veggie 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 veggies with a fork, and serve.