Ingredients
-
3
-
3
-
12
-
5
-
2
-
2
-
2
-
1
-
2
-
1
-
2
-
2 1/2
-
1/4
-
1
-
Directions
Couscous Royale, This is a stunning presentation for adventurous dining Completely vegetarian and a North-African style dish that is bursting with flavors Posted for ZWT3 and adapted from Parragon Press , This dish was a treat! Instead of butternut squash used pumpkin, and I am so glad I did! The pumpkin really stole the show 🙂 The combination of veggies provided just enough flavor to be able to pair it with plain couscous – which is a feat in itself Wonderful recipe!, This dish was a treat! Instead of butternut squash used pumpkin, and I am so glad I did! The pumpkin really stole the show 🙂 The combination of veggies provided just enough flavor to be able to pair it with plain couscous – which is a feat in itself Wonderful recipe!
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Steps
|
1
Done
|
Cut the Carrots and Zucchini in Half Lengthwise, and Then Slice Into Three Inch Pieces. |
|
2
Done
|
Trim the Squash, Remove Seeds, and Cut Into Pieces the Same Size as the Carrots. |
|
3
Done
|
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
Done
|
Add the Lemon Zest and Juice, Honey, Zucchini, and Squash. Season Well. Return to the Boil and Cook and Additional 10 Minutes. |
|
5
Done
|
Reheat the Cooked Couscous and Add the Butter. |
|
6
Done
|
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. |
