How to make it

  • Place a baking sheet inside the oven, preheat the oven to 450*F.
  • 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.
  • toss squash and inion in the same bowl with additional oil, salt and pepper.
  • Add to carrots and roast until tender about 20 minutes more.
  • combine broth, honey juice. 2 Tbsp. oil, spices and lemon zest in a small saucepan, bring to a boil.
  • Take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
  • Fluff couscous with a fork and transfer to a large mixing bowl.
  • Add roasted vegetables and parsley, toss to combine.
  • Serve warm or at room temperature.

Reviews & Comments 6

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    " It was excellent "
    55to64 ate it and said...
    This looks so delicious. I'll have to make this one soon.

    Thanks for posting!
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    " It was excellent "
    jencathen ate it and said...
    Made this tonight and it was great. The only difference is I used Stock instead of broth, omitted the raisins (I always do, I don't like raisins except in my cereal), and used one whole box of the 5 minute couscous. I had to increase the stock amount to 1 1/2 cups to account for the extra couscous.

    The roasted veggies were so yummy in the couscous and the nice honey lemon mixture gave it a nice zest. Thanks for sharing this and it will be one of the keepers!
    Was this review helpful? Yes Flag
    " It was excellent "
    jencathen ate it and said...
    This sounds delish. I'm making it this week to go with a Moroccan chicken recipe I found on this site.
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  • mellybelly 10 years ago
    What a great recipe. I am book-marking this one.
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  • borinda 10 years ago
    This sounds great. I will definitely make this when we cook outdoors this summer.

    What size bag of carrots did you use, the 1/2 pound?

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  • sola 10 years ago
    Sounds delicious
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