Carrot and Raisin Couscous

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Directions

  1. Bring 1 1/2 cups water to a boil with 2 shredded carrots, 1/4 cup golden raisins, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt and a pinch each of cinnamon and pepper. Pour over 1 cup whole-wheat couscous; cover and let sit, 5 minutes. Fluff and stir in chopped parsley.

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