Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons light butter (I use Land O’Lakes)
  • 1 large carrot (grated (I grated mine using a box grater))
  • 1 small onion (chopped)
  • ¼ teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • ¼ cup raisins
  • 1 ¼ cups reduced sodium fat free chicken broth (or vegetable broth if making vegetarian)
  • ½ teaspoon salt
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • ¼ cup sliced almonds
  • 1 tablespoon chopped fresh parsley
  • A pinch of black pepper

Instruction

  • Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
  • Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to “toast” the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.