This dish is a testament to the harmony of textures and flavors that can be achieved with simple, wholesome ingredients. It provides a good balance of carbohydrates, healthy fats, protein, vitamins, and minerals.
Ingredients
- 1 cup of whole-wheat couscous
- 1 ¼ cups of vegetable broth or water
- 2 medium carrots, peeled and grated
- ½ cup of walnuts, chopped
- ½ cup of raisins
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground cumin
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the Couscous:
- In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork.
- Cook the Carrots:
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated carrots and sauté for about 4-5 minutes or until they are tender.
- Mix the Ingredients:
- In a large bowl, combine the cooked couscous, sautéed carrots, walnuts, and raisins.
- Season and Dress:
- In a small bowl, whisk together the remaining olive oil, lemon juice, cinnamon, cumin, salt, and pepper. Pour this dressing over the couscous mixture and toss to combine.
- Garnish and Serve:
- Garnish with fresh parsley before serving. Enjoy this dish warm or at room temperature.