Couscous Salad

Here is another Ina Garten recipe.  This one contains no mayo so it can sit out on a warm summer day.  The flavors of the veggies and spices makes it great along side burger or steak.

Ingredients:

2 cups diced butternut squash

2 cups chopped yellow onion (2 onions)

1 1/2 cups diced carrots (4 carrots)

1 1/2 cups  diced zucchini (2 medium)

2 tbsp good olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups homemade chicken stock or canned broth

2 tbsp unsalted butter

1/4 tsp  ground cumin

1/2 tsp  saffron threads

1 1/2 cups couscous

2 scallions, white and green parts,chopped

Here's How:

Preheat oven to 375 F.

Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp salt, and 1 tsp pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Veggies ready for the oven

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat.

Add the butter, 1 tsp salt (depending on saltiness of the stock), 1/2 tsp 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 couscous and cooked vegetables in a bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and let stand for 15 minutes.

Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.