Carrot Raisin Couscous

I love eating dishes that are light and healthy this time of year.

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

wine.

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.