Couscous with Spiced Vegetables

Ingredients:

• 2 lb. couscous
• 2 c. whole milk
• 2 tsp. salt
• 1/2 tsp. ground pepper
• 1 small butternut squash or 1.25-lb. chunk of pumpkin
• 1 lb. carrots, cut into 1.25-in. lengths
• 1.5 lbs. small white turnips, quartered
• 6 fresh hot red or green peppers
• 6 small firm zucchini, trimmed, cut into 1.25-in. lengths
• 4 small yellow squash, trimmed and cut into 1.25-in.
• lengths
• 1 red bell pepper, cut into 1-in. pieces
• 1/3 c. tomato sauce
• 1/2 c. heavy cream
• 6 tbs. butter, softened
• 2 tbs. chopped cilantro
• 2 tbs. chopped flat-leaf parsley
• Meaty Broth for Couscous:
  • 3 lb. meaty lamb neck or riblets
  • 1 lb. veal neck bones or riblets
  • 10-12 large chicken thighs (3.5-4 lb.)
  • 3 tbs. olive oil
  • coarse salt and finely ground pepper
  • 1 large hard-stick cinnamon
  • 2 cloves
  • 1/2 tsp. saffron threads, toasted, pulverized
  • 3 medium onions
  • 2 medium carrots
  • 2 red-ripe tomatoes, quartered
  • 6 sprigs fresh cilantro
  • 6 springs fresh flat-leaf parsley

Steps:

Notes:

Keywords: Moroccan, Pasta, Couscous.