moroccan couscous w/ roasted vegetables & saffron

Ingredients

• 2 cups butternut squash, peeled and cut into 1/2" cubes
• 2 cups yellow onion, diced small
• 1 1/2 cups carrots, cut into 1/2" cubes
• 1 1/2 cups zucchini, cut into 3/4" cubes
• 2 tablespoons olive oil
• - salt, to taste
• - fresh cracked black pepper, to taste
• 1 1/2 cups vegetable broth
• 2 tablespoons butter (can sub with more olive oil or your favorite butter alternative)
• 1/4 teaspoon ground cumin (closer to 1/2 teaspoon was added)
• 1/4 teaspoon saffron threads (reduced from 1/2 teaspoon-saffron is spendy!)
• 1 1/2 cups whole wheat couscous (or regular-check the bulk bins at your local natural food store)
• 2 - scallions, white and green part, thinly sliced