Couscous with Carrots, Raisins, and Pine Nuts
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Keywords
- Side Dishes
- Grains
- Vegetables
- Quick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fork
- Cutting board
- Chef's knife
- Microplane
- Citrus press
- Pepper mill
- Serving bowl
Ingredients
- 3 tablespoons unsalted butter
- 2 medium carrots, grated
- 1/2 teaspoon ground cinnamon
- 2 cups couscous
- 1/2 cup raisins
- 1 1/4 cups water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- 3/4 cup pine nuts, toasted
- 3 tablespoons minced fresh cilantro leaves
- 1/2 teaspoon finely grated orange zest
- 1 tablespoon orange juice
- Ground black pepper
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