Name: Couscous with Carrots, Raisins, and Pine Nuts
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 3 tablespoons unsalted butter; 2 medium carrots, grated; 1/2 teaspoon ground cinnamon; 2 cups couscous; 1/2 cup raisins; 1 1/4 cups water; 1 cup low-sodium chicken broth; 1 teaspoon table salt; 3/4 cup pine nuts, toasted; 3 tablespoons minced fresh cilantro leaves; 1/2 teaspoon finely grated orange zest; 1 tablespoon orange juice; Ground black pepper

Why This Recipe Works

The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using raisins and pine nuts for textural and flavor contrast.

Instructions

Heat butter in medium saucepan over medium-high heat. When foaming subsides, add carrots and cinnamon; cook, stirring frequently, until carrot softens, about 2 minutes. Add couscous and raisins and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pine nuts, cilantro, zest, and orange juice, season with pepper to taste, and serve.