Moroccan Couscous

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

• Ready In: 40 mins
• Serves: 12

Ingredients

• 8  ounces  baby carrots, halved lengthwise, cooked
• 4  cups  yellow squash, cut into 1-inch cubes
• 1  red onion, cut into 1-1/2-inchcubes
• 1⁄2 cup chicken broth
• 1⁄4 cup honey
• 1⁄4 cup fresh lemon juice
• 2  tablespoons olive oil
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄8 teaspoon cayenne pepper
• 1  lemon, zest of
• 3⁄4 cup couscous
• 1⁄3 cup raisins
• 1⁄2 cup fresh parsley, chopped

Directions

1. Microwave carrots until slightly tender, add squash and red onion and microwave until tender.
2. 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.
3. 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.