Servings: 6 to 8

2 cups (4-inch) diced butternut squash 2 cups (4-inch) diced butternut squash
 
2 cups chopped yellow onion (2 onions) 2 cups chopped yellow onion (2 onions)
 
1/2 cups (4-inch) diced carrots (4 carrots) ½ cups (4-inch) diced carrots (4 carrots)
 
1/2 cups (4-inch) diced zucchini (2 medium) ½ cups (4-inch) diced zucchini (2 medium)
 
2 tablespoons good olive oil 2 tablespoons good olive oil
 
Kosher salt Kosher salt
 
Freshly ground black pepper Freshly ground black pepper
 
12 cups Chicken Stock 12 cups Chicken Stock
 
2 tablespoons unsalted butter 2 tablespoons unsalted butter
 
4 teaspoon ground cumin 4 teaspoon ground cumin
 
2 teaspoon saffron threads 2 teaspoon saffron threads
 
12 cups couscous (10 ounces) 12 cups couscous (10 ounces)
 
2 scallions, white and green parts, chopped 2 scallions, white and green parts, chopped

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.
Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on saltiness of the stock), 2 teaspoon pepper, the cumin, and saffron threads and allow to steep for at least 15 minutes.
Bring the chicken stock just back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve warm or atroom temperature.