Directions:
- Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
- Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
- PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
- Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
- Reheat the cooked couscous and add the butter.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1034.47 Kcal (4331 kJ) | ||
| Calories from fat | 114.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 31020.96mg | 1293% | |
| Potassium | 628.66mg | 13% | |
| Total Carbs | 194.4g | 65% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 1mg | 32% | |
| Iron | 2.1mg | 12% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 249.56 Kcal (1045 kJ) | ||
| Calories from fat | 27.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 20% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 7% | |
| Sodium | 7483.64mg | 1293% | |
| Potassium | 151.66mg | 13% | |
| Total Carbs | 46.9g | 65% | |
| Sugars | 2.1g | 35% | |
| Dietary Fiber | 1.22g | 20% | |
| Protein | 1.17g | 10% | |
| Vitamin C | 5.6mg | 39% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.5mg | 12% | |
| Calcium | 15.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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