Recipe

Moroccan Couscous With Spiced Honey-lemon Vinaigrette Recipe

Add Step-by-Step Photos	Silverqueen / All my dishes 8 months, 3 weeks ago Got this recipe from a friend that lived in Morocco for years so she gave me this recipe we really love the taste. It is great with chicken, fish and lamb. the intense flavor comes from soaking the couscous and raisins in the hot honey-lemon vinai... More Prep:10m Cook:40m Servings:6	Silverqueen
	vegetables easy

Does this look good? Yeah! / Nope

Fans

misslizzi

55to64

jencathen

Ingredients

1 bag of baby carrots, halved lengthwise (8-oz.)

Olive oil, salt and pepper to taste

4 cups yellow squash, cut into 1" cubes

1 red onion, cut into 1-1/2"cubes\1/2 cup chicken broth

1/4 cup honey

1/4 cup fresh lemon juice

2 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp, cayenne pepper

Minced zest of 1 lemon

3/4 cup dry couscous

1/3 cup raisins

1/2 cup chopped fresh parsley

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Salad / Misc

Or see more just like this

Comments

sola 8 months, 3 weeks ago said:
Sounds delicious

borinda 8 months, 3 weeks ago said:
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?

Thanks

mellybelly 8 months, 3 weeks ago said:
What a great recipe. I am book-marking this one.

jencathen 6 months, 2 weeks ago said:
This sounds delish. I'm making it this week to go with a Moroccan chicken recipe I found on this site.

jencathen 6 months, 2 weeks ago 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!

55to64 4 weeks ago said:
This looks so delicious. I'll have to make this one soon.

Thanks for posting!

Add a Comment