COUSCOUS WITH CARROTS AND RAISINS

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Couscous with Carrots and Raisins image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 cups, 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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