Couscous Royale

Name: Couscous Royale
Ingredients: 3 carrots; 3 zucchini; 12 ounces butternut squash (or pumpkin); 5 cups vegetable stock; 2 cinnamon sticks, broken in half; 2 teaspoons cumin; 2 teaspoons ground coriander; 1 pinch saffron; 2 tablespoons olive oil; 1 lemon, juice and zest of; 2 tablespoons honey; 2 1/2 cups cooked couscous; 1/4 cup butter, softened; 1 cup raisins; cilantro, to garnish

15 ingredients

6 steps

Ingredients

3 carrots
3 zucchini
12 ounces butternut squash (or pumpkin)
5 cups vegetable stock
2 cinnamon sticks, broken in half
2 teaspoons cumin
2 teaspoons ground coriander
1 pinch saffron
2 tablespoons olive oil
1 lemon, juice and zest of
2 tablespoons honey
2 1/2 cups cooked couscous
1/4 cup butter, softened
1 cup raisins
cilantro, to garnish

Directions

1

Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
2

Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
3

PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
4

Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
5

Reheat the cooked couscous and add the butter.
6

To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.