Sunday, June 29, 2014

Moroccan Couscous with roast carrots
1 bag baby carrots, halved lengthwise (8 oz.)
salt and pepper to taste
4C acorn or butternut squash, cut into one inch cubes
1 red onion, cut into 1-1/2 inch cubes
1/2C chicken stock
1/4C honey
1/4C lemon juice
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne
zest of one lemon, minced
3/4C dry couscous
1/3C golden raisins
1/2C Italian parsley leaves, coarsely chopped

Toss the carrots in a bowl with oil, salt and pepper and transfer to a baking sheet.  Roast until lightly browned, 5 -7 minutes.  Toss squash and onion in the same bowl with additional oil, salt and pepper and add to the carrots.  Roast until tender, about 20 more minutes.

Combine broth, honey, lemon juice, 2 tablespoons oil, spices and lemon zest in a small pan and bring to a boil.   Place couscous and raisins in a bowl and pour the liquid over the couscous.  Cover and let stand until liquid is absorbed – about 5 minutes.  Fluff couscous with a fork and transfer to a large mixing bowl.  Add the roasted vegetables and parley; toss to combine.  Serve at room temperature.
Makes:  6 servings

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