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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces. | 2. Trim the squash, remove seeds, and cut into pieces the same size as the carrots. | 3. PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth). | 4. Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes. | 5. Reheat the cooked couscous and add the butter. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3			157.44	36.7872	3.5712	0.9216
zucchini	3			6.93	1.0263	0.8943	0.132
butternut squash	12	ounces		153.0873	39.7687	3.4019	0.3402
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
cinnamon	2			-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice zest	1		juice	-	-	-	-
honey	2	tablespoons		-	-	-	-
couscous	2 1/2	cups	cooked	1626.2	334.8848	55.187	2.7680000000000002
butter	1/4	cup	softened	342.0	15.714	10.686	28.8
raisin	1	cup		498.3	131.208	5.5935	0.759
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.