Cut carrots and zucchini into 7 cm pieces and cut in half lengthwise.
Clean the pumpkin and remove the seeds. Peel and cut into pieces of the same size as the carrots and zucchini.
Put the spices, clear soup, saffron and carrots in a large saucepan. Bring to a boil, skim and add olive oil. Simmer on low heat for 15 min.
Add lemon zest and juice together with honey, zucchini and pumpkin. Season well. Bring to the boil again and simmer for another 10 minutes. 5.
In the meantime, soak the couscous according to package directions.
Place in a steamer or large muslin lined colander form and place on top of the saucepan with the vegetables. Cover and steam as directed. Mix in butter.
6. arrange couscous on a heated serving plate. Drain vegetables, reserving clear soup, lemon zest and cinnamon. Arrange vegetables on top of couscous. Form raisins over it and pour 6 tablespoons clear soup over it. Keep warm.
7. put remaining clear soup on kitchen stove and boil gently for 5 minutes. Remove lemon zest and cinnamon. Garnish with coriander sprigs and bring to table on the spot. Offer the sauce separately.
Serve this unusual dish as the centerpiece of a North African-style feast – it will be one to remember.
Tip: Always use aromatic spices to enhance your dishes!
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