Couscous Royale

1. 1

   Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.

2. 2

   Trim the squash, remove seeds, and cut into pieces the same size as the carrots.

3. 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. 4

   Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.

5. 5

   Reheat the cooked couscous and add the butter.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.