Saffron Roasted Vegetable Couscous

Serve with salmon.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.