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I served this couscous with Moroccan-Inspired Beef Short Ribs (see my recipe box), but it would be great with any number of things.
Heat the oil in a medium, lidded saucepan over medium heat; add the carrot and onion and cook until starting to soften, about 5 minutes, stirring occasionally. Stir in the Middle Eastern 9 Spice Mix, salt, pepper, golden raisins, and 1/2 cup water. Cover the pot, turn heat down to low, and cook until the carrots are tender, the raisins are plumped, and the water is almost all evaporated, about 10 minutes, stirring occasionally.
Add the couscous and stir to coat with the oil; toast 3 minutes, stirring frequently. Stir in the boiling water, cover the pot, turn heat off, and let the couscous sit for 15 minutes. Fluff with a fork before serving.
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