Cous Cous Royale

Cous Cous Royale

Ingredients:

• 3 carrots
• 3 zucchini
• 12 ounces butternut squash (or pumpkin)
• 5 cups vegetable stock
• 2 cinnamon sticks, broken in half
• 2 teaspoons cumin
• 2 teaspoons ground coriander
• 1 pinch saffron
• 2 tablespoons olive oil
• 1 lemon, juice and zest of
• 2 tablespoons honey or Agave Nectar
• 2 1/2 cups of couscous
• 1/4 cup vitalite butter, softened
• ¼ cup of pumpkin seeds
• ¼ cup of sunflower seeds
• 1 cup sprouting beans to garnish.

Directions:

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 of boiling hot water. 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. Place the couscous in a pan, add pumpkin seeds, sunflower seeds and the butter.
6. Add boiling hot water an inch above the surface and stir with a fork until water absorbs, Cover and leave to steam in itself for 7minutes
7. To serve, Drain any excess water from vegetables and remove the cinnamon from the stock folding it into the couscous. Mould onto a platter or plate and garnish with sprouting beans on the couscous. and plate drizzled with the olive oil.
8. The use of Agave instead of honey is especially for diabetics as it is low glycemic.