COUSCOUS ROYALE

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Couscous Royale image

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.

Provided by Amayzng30

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 335.5, Fat 13.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 106.5, Carbohydrate 54, Fiber 5.2, Sugar 25.5, Protein 5.6

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