Recipe by Amayzng30
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.
Top Review by Peachie Keene
This dish was a treat! Instead of butternut squash I 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!
- 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 See How It's Made
- Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
- Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
- PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
- Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
- Reheat the cooked couscous and add the butter.
- 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.