Couscous with Carrots and Raisins
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 cups, 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 393 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 6 grams
- Protein
- 10 grams
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 cups, 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 393 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 6 grams
- Protein
- 10 grams
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.
