Couscous with Carrots, Raisins, and Pine Nuts
By Marcus Walser
Appears in Cook's Illustrated January/February 2011
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 pa...