6 cups Water
8 Saffron Spanish threads and crushed
1 teaspoon Ginger Root ground
12 sprigs Italian Parsley tied with cotton string
20 sprigs Cilantro tied with cotton string
2 large Organic Tomatoes cut into 1 inch cubes
4 stalks Organic Celery cut into 1 inch pieces
1 pound Butternut Squash peeled seeded and cut into 2 inch chunks
4 Organic Carrots peeled and cut into sticks
3 inches long
2 small Turnips peeled and quartered
2 Organic Zucchini scraped and cut into sticks 3 inches long
10 ounces Lima Beans
1 cup Garbanzo Beans cooked
Salt and Fresh Ground Black Pepper to taste
2 tablespoons Butter unsalted
2 cups Couscous with Roasted Garlic
1/2 cup Thompson Seedless Raisins plumped and slightly rehydrated
In a large soup pot over medium heat, combine the water, saffron, ginger, parsley, cilantro, tomatoes, celery, squash, carrots and turnips.
Cover and cook until the vegetables are tender crisp, about 15-20 minutes.
Add the zucchini and lima beans and cook until tender, about 6-8 minutes. Reduce heat to a simmer.
Add the garbanzo beans. Season with salt and pepper.
Discard the parsley and cilantro.
In a large saucepan, combine 2 cups of liquid from the soup pot and the butter.
Bring to a low boil. Remove from the heat and add the couscous. Stir to blend.
Cover and let stand for 5 minutes.
Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps.
Make a bed of couscous on a large serving platter.
With a slotted spoon, remove the vegetables from the broth, arranging them over and around the couscous.
Sprinkle with 1 cup of the hot broth and garnish with the raisins. Serve immediately, with extra hot broth on the side.