Carrot Raisin Couscous
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
The addition of golden raisins adds a slightly sweet flavor to this unique side dish featuring both couscous and carrots. This recipe is Diabetic Friendly!
Jordan Sucher Brooklyn, New York
Carrot Raisin Couscous Recipe
Carrot Raisin Couscous
1/3 cup port wine or chicken broth
1/3 cup golden raisins
1 medium onion, chopped
3 Tbsp. olive oil, divided
1 package (10 oz.) couscous
2 cups chicken broth
¼ tsp. salt, divided
¼ tsp. pepper, divided
4 medium carrots, julienned
1 Tbsp. sugar
1 tsp. molasses
In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.
In a large saucepan, sauté onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in broth, raisins and half of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.
In a small skillet, sauté carrots in remaining oil until crisp-tender. Combine the sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through.
In a large bowl, combine couscous mixture and carrots; toss to combine. 10 servings
(Recipe for Carrot Raisin Couscous was on www.tasteofhome.com, 2014)
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