Saffron Roasted Vegetable Couscous Recipe | Bobby Flay | Food Network

Ingredients

• 2 red peppers, cut into 1-inch dice
• 1 yellow squash, cut into 1-inch dice
• 1 zucchini, cut into 1-inch dice
• 1/4 pound haricots verts, cut on the bias into 1-inch pieces
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• 3 cups vegetable stock
• Pinch saffron
• 1 teaspoon salt
• 2 cups couscous
• 1/4 cup coarsely chopped flat leaf parsley