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carrots extra-virgin olive oil unsalted butter kosher salt ground cinnamon ground ginger water golden raisins couscous
Viewed: 24 - Published at: 5 years agoIngredients
- 3 medium carrots, peeled and thinly sliced (about 1/4-inch thick) (1 1/4 cups)
- 1 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 1/2 cups water
- 2/3 cup golden raisins
- 1 1/2 cups couscous
Method
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes.
- Add the water and raisins to the carrots and bring to a boil.
- Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
