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Moroccan couscous with saffron

Use to complement a simple salad or let it be the beginning of a feast that includes soup, hummus and veggies. From The Kind Diet by Alicia Silverstone.
Picture from http://www.thedailygreen.com/
Serves 6

2 cups butternut squash, peeled and cut into 5mm to 1cm cubes
2 cups yellow onion, cut into large dice
1½ cups carrots cut into 5mm to 1cm cubes
1½ cups courgette cut into 1.5cm cubes
2 tbsp extra virgin olive oil 
fine sea salt
1½ tsp freshly ground black pepper
375ml vegetable broth
2 tbsp non-dairy butter
¼ tsp ground cumin
½ tsp saffron threads 
1½ cups wholewheat couscous
spring onions 2, chopped

Preheat the oven to 190C/gas mark 5. Place the butternut squash, onion, carrots and courgette on a baking sheet and toss with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Roast for 25 to 30 minutes, turning once with a spatula about midway through.

While the vegetables roast, bring the broth to the boil in a pan. Remove pan from the heat and stir in the butter, remaining ½ teaspoon pepper, cumin, saffron and salt to taste. Cover pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl and add the couscous. Bring the vegetable broth back to the boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the spring onions, toss the couscous and vegetables with a fork, and serve.