Couscous with Carrots and Currants

Finish this light side dish with fresh cilantro and mint.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 6
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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


  1. 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.