Moroccan Couscous With Spiced Honey-lemon Vinaigre... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Got this recipe from a friend that lived in Morocco for years so she gave me this recipe we really love the taste. It is great with chicken, fish and lamb. the intense flavor comes from soaking the couscous and raisins in the hot honey-lemon vinaigrette do not use the tiny baby carrots as they lack the flavor of larger baby carrots. Ingredients:
1 bag of baby carrots, halved lengthwise (8-oz.) |
olive oil, salt and pepper to taste |
4 cups yellow squash, cut into 1 cubes |
1 red onion, cut into 1-1/2 cubes 1/2 cup chicken broth |
1/4 cup honey |
1/4 cup fresh lemon juice |
2 tbsp. olive oil |
1 tsp. ground cumin |
1 tsp. ground coriander |
1/4 tsp, cayenne pepper |
minced zest of 1 lemon |
3/4 cup dry couscous |
1/3 cup raisins |
1/2 cup chopped fresh parsley |
Directions:
1. Place a baking sheet inside the oven, preheat the oven to 450*F.
2. Toss carrots in a large bowl with oil, salt and pepper, then transfer carrots to the hot baking sheet, roast until lightly browned, 5 to 7 minutes.
3. toss squash and inion in the same bowl with additional oil, salt and pepper.
4. Add to carrots and roast until tender about 20 minutes more.
5. combine broth, honey juice. 2 Tbsp. oil, spices and lemon zest in a small saucepan, bring to a boil.
6. Take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
7. Fluff couscous with a fork and transfer to a large mixing bowl.
8. Add roasted vegetables and parsley, toss to combine.
9. Serve warm or at room temperature.
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