Spring is almost here and this dish won't weigh you down and
it is so flavorful. Enjoy.
Carrot Raisin Couscous
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
salt and pepper
1 garlic clove, minced
4 medium carrots, julienned
1 green onion, sliced
2 to 3 tablespoon parsley
1 tablespoon brown sugar
1 teaspoon molasses
1) In a small saucepan, heat the wine until hot. In a small bowl,
soak raisins in wine for 5 minutes. Drain raisins and reserving
2) In a large saucepan, saute onion and garlic in 1 tablespoon oil
until tender. Stir in couscous. Cook and stir until lightly browned.
Stir in broth, raisins and salt and pepper. Bring to a boil. Cover and
remove from the heat. Let stand 5 minutes. Fluff with fork.
3) In a small skillet, saute carrots in remaining oil until crisp-tender.
Combine the sugar and molasses, reserved wine and salt and pepper.
Stir into carrots and heat through.
4) In a large bowl, combine couscous mixture, green onion, parsley and
carrots. Toss to combine.