A beautiful dish, simply prepared, and will easily impress guests. Delicious.
Note: to prepare squash for dicing, pre-cook it for approx. 20 minutes at 365 degrees C
1 medium sized butternut squash, diced (see note above)
2 cups yellow onion
1.5 cups carrots, diced
1.5 cups zuchhini, diced
1/4 cup olive oil
salt and pepper
1.5 cups chicken stock
1/4 c butter
1/4 tsp cumin
1/2 tsp saffron (or tumeric)
1.5 cups couscous
a few chives, chopped
Instructions:
Preheat oven to 375 C.
Toss vegtables together with olive oil, salt and pepper. Put upon a baking sheet. Roast for 30 minutes until tender.
Bring stock to boil, add butter, salt, pepper, cumin and saffron. Simmer 15 minutes. Bring to boil again, place couscous and roasted vegetables in large metal bowl, pour stock over both. Cover with plastic wrap, let stand for 15 minutes. Add chives. Toss. Serve.
