COUSCOUS ROYALE
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
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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JITENDAR SAH
[email protected]I love that this recipe is healthy and delicious. I feel good about feeding this to my family.
MiRAZ AHMED
[email protected]I'm a busy working mom and I don't have a lot of time to cook. This recipe is quick and easy to make, which is perfect for me.
Payal Julius
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables in this dish.
Agha Waheed
[email protected]I made this recipe for my kids and they loved it! They especially liked the sweet and sour flavor of the sauce.
Alexis Debisette
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the almonds. It was still very good.
Hendrick Muha
[email protected]This recipe is perfect for a packed lunch. I make a big batch on the weekend and then pack it for lunch throughout the week.
Opurbo Akash
[email protected]This recipe is a great way to use up leftover vegetables. I always have some leftover veggies in my fridge and this is a great way to use them up.
Gontse Scarface
[email protected]I love that this recipe is so customizable. I can add or omit ingredients to suit my own taste.
Justin Lindley
[email protected]This is my new favorite couscous recipe! It's so flavorful and versatile. I've made it with different vegetables and proteins and it's always delicious.
Naji Hok
[email protected]I'm not a good cook, but this recipe was easy to follow and turned out great! I'm definitely going to make it again.
samrat khan
[email protected]This recipe was a little bland for my taste. I added some extra spices and it was much better.
ujjwal adhikery
[email protected]I'm not a fan of raisins, so I omitted them from the recipe. It was still very good without them.
Muktar ali Muktar ali
[email protected]I added some leftover chicken to this recipe and it was delicious! I think it would also be good with shrimp or tofu.
Tanjid Ahmed
[email protected]I'm a vegetarian and I found this recipe to be very satisfying. The vegetables were hearty and filling.
Andrea Marquez
[email protected]I made this for a potluck and it was a hit! Everyone loved it and asked for the recipe.
Babu Bugaisa
[email protected]This was a quick and easy weeknight meal. I had all the ingredients on hand and it was ready in under 30 minutes.
Attique Ahmad
[email protected]I'm not usually a fan of couscous, but this recipe changed my mind! The combination of flavors and textures was perfect.
Jennifer Mbawova
[email protected]This was a great recipe! The couscous was cooked perfectly and the vegetables were tender and flavorful. I loved the addition of the almonds and raisins.