Couscous is a blank canvas. You can paint it with whatever flavor palate you choose: savory, hot and spicy, warm and mellow, sweet, salty, or pretty much anything you can imagine. This is one of the many ways I prepare couscous, and probably one of my favorites. I love the combination of flavors: warm spices combine beautifully with the sweetness of the carrots and golden raisins. It’s a super easy way to dress up couscous for entertaining or a holiday meal. It’s also good cold the next day. Enjoy!
Couscous with Carrots and Golden Raisins
- 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
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).
Fluff couscous with a fork and serve.
Cook’s Notes: This makes a ton of couscous, so feed a crowd or count on leftovers if you don’t reduce the recipe.