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Couscous with Cauliflower, Carrots and Zucchini

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
8 ounces (285 grams)

Recipe ID
C00156

Ingredients
US standard
Metric
Butter, clarified
4 ounces
118 milliliters
Scallions, coarsely chopped
1 bunch
1 bunch
Vegetable stock
1 quart
0.94 liter
Raisins
1 cup
200 grams
Turmeric
1 teaspoon
1 teaspoon
Salt, Kosher
To taste
To taste
Couscous
3 cups
200 grams
Carrot, peeled, cut macédoine
1 each
1 each
Cauliflower, small florets
1 head
1 head
Garlic cloves, peeled, chopped
3 each
3 each
Zucchini, quartered lengthwise, cut ¼-inch (0.63-centimeter)
1 medium
115 grams
Parsley, washed, stemmed, chopped
¼ cup
9 grams
Almonds, sliced, toasted
½ cup
115 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. In a medium sauce pan, heat 2 ounces (57 grams) of butter and cook scallions until softened. Add turmeric, raisins, and salt. Add stock and bring to a boil. Add couscous and stir to blend. Remove from heat. Cover tightly and allow to steam for 5 minutes. Fluff with a fork, re-cover and keep warm.
  3. While the couscous is standing, cook the carrots and cauliflower in a sauté pan with the remaining 2 ounces of butter until lightly browned and tender. Add the garlic and zucchini and season lightly with salt. Continue cooking until squash is softened.
  4. Add the cooked vegetables to the couscous and blend lightly with a fork.
  5. Just before service, stir in the almonds and parsley and serve hot.