Saffron Roasted Vegetable Couscous

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 red peppers, cut into 1-inch dice
• 1 yellow squash, cut into 1-inch dice
• 1 zucchini, cut into 1-inch dice
• 1/4 lb french haricots vert, cut on the bias into 1-inch pieces
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 3 cups vegetable stock
• 1 pinch saffron
• 1 teaspoon salt
• 2 cups couscous
• 1/4 cup flat leaf parsley, coarsely chopped

Recipe

• 1 preheat oven to 400 degrees f. place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper.
• 2 roast for 8 to 10 minutes until vegetables are just cooked through. bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock.
• 3 add the couscous, stir, cover and reduce heat to low. cook until all liquid is absorbed, 8 to 10 minutes.
• 4 place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. garnish with diced red pepper and cilantro.