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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots.Jordan Sucher, Brooklyn, New York Ingredients:
1/3 cup port wine or chicken broth |
1/3 cup golden raisins |
1 medium onion, chopped |
3 tablespoons olive oil, divided |
1 package (10 ounces) couscous |
2 cups chicken broth |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
4 medium carrots, julienned |
1 tablespoon sugar |
1 teaspoon molasses |
Directions:
1. In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.
2. In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.
3. In a small skillet, saute carrots in remaining oil until crisp-tender. Combine the sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through.
4. In a large bowl, combine couscous mixture and carrots; toss to combine. Yield: 10 servings.
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