I wrote about it here. I honestly don't remember how much, if at all, I modified it from their recipe.
This time, I used kubocha squash, cauliflower, onion, and collard greens. The squash cooked slowly, so I had to help it along in the microwave. Otherwise, just saute them in a medium skillet, adding a half cup or so of water to help them cook. Then, when the water has cooked off and the vegetables are nearly done, add about a half cup of marinade (but don't be shy with it!) and simmer until the sauce is thickly wrapped around the vegetables, which should be just tender. Toss in 1/3 cup of toasted pine nuts.
I basically followed the package directions: 1-1/2 cups dry couscous sauteed briefly in oil to lightly brown. Add enough water just to cover, plus one cup. Salt to taste. Cover, bring to a boil, and then turn down the heat and simmer 8-10 minutes. The liquid should be absorbed, and the pasta should be tender but firm. Cool slightly, then add a generous drizzle of olive oil, juice of half a lemon, and a large handful of chopped fresh parsley.
Put it together as shown and serve warm. The couscous will be enough for two good-sized portions.
Jesse Sykes & the Sweet Hereafter - Reckless Burning - Don't Let Me Go