Spiced Israeli Couscous with Prunes and Ginger - alive magazine

Ingredients

• 1 cup (250 mL) Israeli couscous
• 2 cups (500 mL) vegetable stock
• 2 large organic carrots, peeled and finely chopped
• 1 tsp (10 mL) unsalted butter
• 1 cup (250 mL) prunes
• 1 tsp (2 mL) honey
• 1 cardamom pod
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 onion, finely chopped
• 4 cloves garlic, peeled and sliced
• 1 tsp (5 mL) ginger, finely chopped
• 1/2 tsp (2 mL) cumin seeds
• 1 pinch dried chilies
• Salt and pepper
• Cilantro to garnish