Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

MMMMMM...with my new found love for couscous this was wonderful. The family was not real thrilled with it but I will make it in smaller portions for me and my mom. Made for zwt 07 for zingo

5 5

Reviewed for ZWT3(Zingo) ... This was gorgeous! When we first started eating it, I thought it was a four-star recipe ... the flavors weren't as rich and as spicy as I'd expected. But by the end, both my husband and I were pretty thrilled with it. Sweet without being too sweet, subtle rather than uninteresting. Much easier to make than I'd expected. I'll definitely make it again!