Morrocan Couscous from Katie S.

Chop into bite size pieces some butternut squash. Drizzle with olive oil.
Sprinkle with salt and pepper. Roast until tender.

Meanwhile, boil the stock of your choosing with some saffron and cumin.
Add your couscous and let stand. Saute some onion and garlic till
translucent then add some diced zucchini and yellow squash. Saute lightly
till just tender. Add these and your squash to your couscous. Stir and serve.

I find that some morrocan dishes have cinnamon and/or cloves, so add some
if you like. Traditionally morrocan couscous has raisins, so add those
if you like. Sprinkle with some fresh herbs and serve cold as a salad,
or warm as a side dish. This can also be the bottom layer under a stew.
I give you permission to play with your food and come up with what you
like and eat it up! Remember, this would travel well to a pot luck also.
Happy eating!