Couscous With Carrots, Walnuts, and Raisins

• 1 C couscous (try whole-wheat couscous)
• 1 tsp olive oil
• 2 Tbsp walnuts, coarsely chopped
• ¼ tsp salt
• ⅛ tsp black pepper
• ½ tsp pumpkin pie spice or cinnamon
• 1⅓ C water
• 2 Tbsp raisins
• ½ C carrots, rinsed, peeled, and shredded or thinly sliced; cut in half

Ingredients for 4 servings (595 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and spice just until couscous begins to brown.

   Stovetop
2. 2

   Slowly add water, then raisins and carrots. Cover. Bring to a boil over high heat.

   Stovetop
3. 3

   Remove from the heat, and let stand for 10 minutes.

4. 4

   Fluff with a fork. Serve immediately.