Couscous Royale

Ingredients

• 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

Directions

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.