Early Autumn Roasted Vegetables with Couscous

Ingredients

• 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges
• 3 small zucchini, cut into 1 1/2-inch chunks
• Salt
• 2 medium onions, each cut into 4 wedges
• 2 to 3 medium carrots, cut into 1-inch pieces
• 4 sun-dried tomatoes (not packed in oil)
• 3 small pattypan squash, cut into large chunks
• 1 red bell pepper, cored, seeded, and cut into large chunks
• 6 ounces green beans, trimmed and cut into thirds
• 3 large stalk celery with leaves, cut into 1-inch pieces
• 6 large garlic cloves
• 3 medium ripe, tomatoes, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1/2 cup packed basil leaves, chopped or 1 teaspoon dried
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
• 1/2 teaspoon crumbled saffron threads
• 1/2 cup water
• 1 1/2 cups chicken broth
• 2 tablespoons olive oil
• 1 cup couscous
• 1/4 cup currants or raisins
• 1/4 cup slivered almonds, toasted

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