Couscous with Carrots, Raisins, and Pine Nuts
A fragrant, jewel-toned grain dish brightened with citrus and toasted nuts
Why This Recipe Works
This fragrant grain dish relies on the residual heat of the couscous to plump the raisins and soften the grated carrots. It is an efficient way to build layers of texture and citrusy brightness in a single pot.
Instructions
Melt the butter in a medium saucepan over medium heat. Add the carrots and cinnamon and cook until the carrots are softened and fragrant, about 2 minutes.
Pour the water into the pan and bring the mixture to a boil.
Remove the pan from the heat. Stir in the couscous and raisins, cover the pot tightly, and let it stand until the liquid is fully absorbed and the grains are tender, about 5 minutes.
Fluff the couscous with a fork to separate the grains, then fold in the pine nuts, cilantro, orange zest, and orange juice. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- unsalted butter: extra-virgin olive oil
