Moroccan Couscous

• 8 ounces baby carrots, halved lengthwise, cooked
• 4 cups yellow squash, cut into 1-inch cubes
• 1 red onion, cut into 1-1/2-inchcubes
• 12 cup chicken broth
• 14 cup honey
• 14 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 18 teaspoon cayenne pepper
• 1 lemon, zest of
• 34 cup couscous
• 13 cup raisins
• 12 cup fresh parsley, chopped

1. Microwave carrots until slightly tender, add squash and red onion and microwave until tender.
2. Combine broth, honey, lemon juice.
3. oil, spices and lemon zest in a small saucepan, bring to a boil.
4. Take off heat, stir in couscous and raisins, then cover and let stand until liquid is absorbed about 5 minutes.
5. Fluff couscous with a fork and transfer to a large mixing bowl.
6. Add roasted vegetables and parsley, toss to combine.
7. Serve warm or at room temperature.

baby carrots, yellow squash, red onion, chicken broth, honey, lemon juice, olive oil, ground cumin, ground coriander, cayenne pepper, lemon, couscous, raisins, fresh parsley

Taken from www.food.com/recipe/moroccan-couscous-504397 (may not work)