Couscous w/ Carrots, Walnuts, and Raisins

Couscous w/ Carrots, Walnuts, and Raisins



1 cup couscous (try whole-wheat couscous)

1 teaspoon olive oil

2 tablespoons walnuts, coarsely chopped

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon pumpkin pie spice or cinnamon

1 1/3 cups water

2 tablespoons raisins

1/2 cup carrots, rinsed, peeled, and shredded or thinly sliced; cut in half




In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and pumpkin pie spice (or cinnamon). Cook only until the couscous begins to brown. Slowly add water, then raisins and carrots. Cover and bring to a boil over high heat. Remove from the heat and let it stand for 10 minutes. Fluff with a fork and serve immediately.




Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.