Ingredients
- 3 medium carrots, peeled and thinly sliced (about 1/4-inch thick) (1 1/4 cups)
- 1 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 1/2 cups water
- 2/3 cup golden raisins
- 1 1/2 cups couscous
Directions
Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
When ready to serve, fluff the couscous with a fork.
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By Chef #752492
Bronx, NY
on November 27, 2012
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Oh my goodness. The first time I followed the recipe to the letter and it was delis... This time-for Thanksgiving- I added 2 slivered garlic to the carrots, olive oil, etc. vegetable broth instead of the water and some dried cranberries with the raisins. It was a da bomb, a slam dunk, the best side dish on the table. Everyone raved and ate, raved and ate. I will be making this for every holiday celebration. And it is so easy...
By sandsgirl_12730449
Decherd, 82
on March 15, 2010
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This is a really good dish as it stands but I think the next time I make it I will substitute some apple juice for some of the water just to give it a bit more umph.
By susannatemkin_1...
Miami Shores, FL
on January 20, 2010
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i was skeptical about the flavors of this recipe - i usually don't like cooking with cinnamon - but it all came out really tasty! I added chicken to make this a meal, but it would be perfect as a side dish. Definitely worth a try, and super easy.
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