I adore couscous, and this is a wonderful way to prepare it. Not only is it tasty, it looks gorgeous on a big serving plate as the centerpiece of a meal. You can complement it with a simple salad or let it be the beginning of a feast that includes soup, hummus, and veggies. This recipe serves six, but you can halve it or just make a big batch and keep leftovers in the fridge.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat, and stir in the butter, remaining
Scrape the roasted vegetables and their juices into a large bowl, and add the couscous. Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve.
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