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Carrot Raisin Couscous

Total Time

Prep: 15 min. Cook: 20 min.

Makes

10 servings

Golden raisins add a slightly sweet flavor to this unique side dish featuring both couscous and carrots. —Jordan Sucher, Brooklyn, New York
Carrot Raisin Couscous Recipe photo by Taste of Home

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 each 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 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.

Nutrition Facts

3/4 cup: 188 calories, 5g fat (1g saturated fat), 1mg cholesterol, 277mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 5g protein. Diabetic exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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