Name: Couscous with Carrots and Currants
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1/4 teaspoon ground cinnamon; 2 long strips lemon zest; 3 cups low-sodium chicken or vegetable broth; 1/2 cup currants; 3 carrots, thinly sliced; Kosher salt; 1 1/2 cups couscous; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint

Directions

Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.

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