Carole Shashona’s Healthy Life & Style
Marrakesh Market CousCous

Ingredients:
2 cups diced butternut squash
2 cups yellow onions (2 onions)
4 carrots, diced
2 medium zucchinis
2 tbsp extra virgin olive oil
1 1/2 cups homemade stock
2 tbsp ghee
1/4 tsp ground cumin
1/2 tsp saffron thread
1 1/2 cups couscous (10 oz)
2 scallions-chopped

Instructions:

1. Place veggies on baking sheet & toss w/ olive oil, salt & pepper
2. Roast for 30 min and turn once
3. In a small saucepan, bring stock to a boil, turn off heat
4. Add cumin and saffron thread and seep for 10 minutes
5. Bring stock to a boil and place couscous & veggies in large bowl
6. Pour hot stock over them
7. Cover with plastic wrap and let stand for 15 minutes
8. Add scallions and toss couscous with a fork
9. Serve warm or room temperature

Blessings,
CShashona

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