Rich Cous Cous with Spices and Millefiore Honey

Servings: 4
  1. Soak the apricots and raisins in a cup of water. Reduce the celery and carrot into sticks, leeks into large bands and then into strips, the cabbage into strips about an inch wide, pumpkin and potatoes into cubes of 2 cm side. Finely chop together the onion, garlic and ginger, and finally squeeze the lemon and divide into fillets its zest.
  2. Saute gently onion, garlic, ginger and lemon zest for 5 minutes in a pan with 3 tablespoons of olive oil. Combine, then, the spices for couscous and fry them, stirring constantly for one minute. At this point add to the pan the carrots, celery and cabbage, leaving briefly flavor.
  3. Add the broth, saffron, honey and lemon juice to the vegetables, salt and pepper and bring to a boil. After about ten minutes, add the potatoes, leeks and pumpkin, then continue for another 10 minutes. Last, add the chickpeas, raisins and apricots well-drained; after about ten minute finish cooking. Check the salt and flavor with parsley and with the whole coriander.
  4. In the meanwhile bring to a boil 350 ml of lightly salted water, pour a tablespoon of oil and the couscous, stir and remove from heat. Let stand, covered, for 5 minutes, then shell the couscous with a fork, seasoning it with a tablespoon of olive oil. Take it immediately on the table along with the still warm spicy mixture.