Moroccan Couscous

Name: Moroccan Couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 226.79 g baby carrots, halved lengthwise, cooked; 946.36 ml yellow squash, cut into 1-inch cubes; 1 red onion, cut into 1-1/2-inchcubes; 118.29 ml chicken broth; 59.14 ml honey; 59.14 ml fresh lemon juice; 29.58 ml olive oil; 4.92 ml ground cumin; 4.92 ml ground coriander; 0.61 ml cayenne pepper; 1 lemon, zest of; 177.44 ml couscous; 78.78 ml raisins; 118.29 ml fresh parsley, chopped

Submitted by pansregnig

"Based on a recipe from "Cuisine at Home" magazine, April 2008."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 12

ingredients

226.79 g baby carrots, halved lengthwise, cooked
946.36 ml yellow squash, cut into 1-inch cubes
1 red onion, cut into 1-1/2-inchcubes
118.29 ml chicken broth
59.14 ml honey
59.14 ml fresh lemon juice
29.58 ml olive oil
4.92 ml ground cumin
4.92 ml ground coriander
0.61 ml cayenne pepper
1 lemon, zest of
177.44 ml couscous
78.78 ml raisins
118.29 ml fresh parsley, chopped

directions

Microwave carrots until slightly tender, add squash and red onion and microwave until tender.
Combine broth, honey, lemon juice. oil, spices and lemon zest in a small saucepan, bring to a boil. Take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
Fluff couscous with a fork and transfer to a large mixing bowl. Add roasted vegetables and parsley, toss to combine. Serve warm or at room temperature.