Couscous with roasted vegetables

I love couscous. I really do. It's so versatile. It can be served hot, cold, or room temperature. It's wonderful with roasted vegetables, but also equally delicious with cucumber, orange segments, and a quick vinaigrette as a salad. This particular day, serving it hot with roasted vegetables won out. I roasted butternut squash, carrots, onions, and zucchini. For the actual couscous, I heated homemade chicken stock with a pinch of cumin and saffron threads. I then poured this over the couscous and cooked vegetables and allowed it to sit, covered, for around 10 minutes. I then fluffed the mixture with a fork, threw in some chopped scallions, and it was ready to serve. On this day, I served it with chicken with 40 cloves of garlic. As the couscous absorbed the sauce from the chicken, it only got better...