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Moroccan Couscous Recipe


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     Moroccan Couscous

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 cups
Preptime   20

1 bag baby carrots, halved lengthwise(8 oz)
Olive oil, salt, and peper 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 Tbl. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne
minced zest of 1 lemon
3/4 cup dry couscous
1/3 cup golden rasins
1/2 cup chopped fresh parsley

* Place in baking sheet inside the oven; preheat oven to 450 degrees * toss carrots in a large bowl with oil,salt,and pepper, then transfer carrots to the hot baking sheet' roast until lightly browned(5-7min)
* toss squash and onion in the same bowl with additional oil, salt, and pepper. * add to carrots and toast until tender, about 20 more minutes
* combine broth, honey, lemon juice, 2 tbl. oil, spices, and lemon zest in a small saucepan; bring to a boil * off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed, 5 min * 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
Serving Suggestions
serve warm or at room temperature

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