Couscous with Carrots, Raisins, and Pine Nuts

Name: Couscous with Carrots, Raisins, and Pine Nuts
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

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By Marcus Walser

Appears in Cook's Illustrated January/February 2011

SERVES4 to 6

TIME30 minutes

has video

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...

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