Moroccan Couscous

16 Feb

This is one of my mom’s recipes. I like to do a little extra butternut squash to have on a side salad. You can certainly do it with regular couscous, but you’ll need less stock (maybe just half a cup), and the couscous will cook faster – after you bring the liquid to a boil, stir in couscous and raisins, cover, and let stand until liquid is absorbed (about five minutes). For my tastes, however, Israeli couscous is worth the wait! ~ Paula


  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch pieces
  • olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1 cup (at least) vegetable stock
  • 1/8 cup honey (more to taste)
  • 1/4 cup lemon juice
  • 2 tablespoons oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon cayenne
  • zest of one lemon
  • 3/4 cup Israeli couscous
  • 1/3 cup golden raisins
  • 1/2 cup chopped parsley


  1. Place baking sheet lines with aluminum foil in oven, preheat to 450
  2. Toss squash and onion with oil, salt and pepper to taste
  3. Transfer to baking sheet, roast until tender, stirring occasionally (about 20 min); set aside
  4. Combine stock, honey, lemon juice, oil, cumin, coriander, cayenne, and lemon zest in a pot
  5. Bring to a boil, stir in couscous and raisins
  6. Cover, let simmer until couscous is soft – stir and add more stock as needed, any extra liquid can be poured off
  7. Stir in roasted veggies, top with parsley

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