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Salads - Soups - Sidedishes
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None
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6-8
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Ingredients |
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2 cups butternut squash
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2 cups chopped yellow onion
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1 1/2 cups diced carrots
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1 1/2 cups diced zucchini
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2 Tbs. olive oil
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kosher salt
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freshly grated black pepper
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1 1/2 cups chicken stock
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2 Tbs. unsalted butter
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1/4 tsp. cumin
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1/4 tsp. tumeric
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1 1/2 cups couscous (10 oz)
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2 scallions, white/lt green chopped
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Instructions |
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Toss vegetables on a baking sheet with olive oil and 2 tsp. salt, 1 tsp. pepper and roast 25-30 minutes until tender.
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Bring stock to boil in saucepan and turn off heat. Add butter, 1 tsp. salt, 1/2 tsp. pepper, cumin and tumeric. Steep 15 minutes. Bring back to boil.
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Place couscous and vegetables in bowl. Cover with stock and saran wrap. Let sit for 15 minutes. Add scallions and serve warm.
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Originally Submitted
12/23/2011
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0 Out of 5 from
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You can add this Moroccan Couscous recipe to your own private DesktopCookbook.
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