Roasted Winter Vegetables With Israeli Couscous

2 faves
Nutrition per serving    (USDA % daily values)
CAL
143
FAT
21%
CHOL
5%
SOD
30%

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Ingredients for 12 servings

2 cups (3/4 inch) diced butternut squash (1/2-1)

2 cups chopped yellow onion (1)

1 cubed sweet potatoes (1 large)

1 ½ cups diced carrots (3 medium)

1 ½ cups diced zucchini (1 medium)

2 tablespoons olive oil

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

2 ¼ cups chicken stock (I use the non-chicken soup in the box)

4 tablespoons melted butter

½ teaspoon cumin

1 teaspoon saffron threads

1 ½ cup white Israeli couscous

½ cup whole wheat Israeli couscous

2 chopped scallions, white and green parts

Preparation

1.

Optional: Sauté the onion first

2.

Place the butternut squash, onions, sweet potatoes, carrots and zucchini on a baking sheet and toss with 2 Tablespoons olive oil, add 2 tsp. salt and 1 tsp. pepper. Roast for 25-40 min until all vegetables are tender, turning once with a spatula

3.

Meanwhile, in a saucepan, bring the chicken stock to boil and then turn off heat. Add cumin and saffron threads and allow to steep for at least 15 min

4.

Bring the stock back to a boil. Add couscous. Cover pot and simmer for 8-10 minutes. Place in a large bowl. Add the scallions and vegetables and toss with a fork. Add Salt and pepper to taste

5.

Serve warm or at room temperature

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