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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot lengthwise	8	ounces	cooked	201.7333	0.0	44.88	1.1333
yellow squash	4	cups	cut	96.52	19.7104	5.1308	1.3716
red onion	1		cut	64.0	14.944	1.76	0.16
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
honey	1/4	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
lemon	1			1.2808	0.4116	0.0486	0.0132
couscous	3/4	cup		487.86	100.4654	16.5561	0.8304
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

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