Ingredients: 2 cups instant couscous 2 cups water 1/4 cup olive oil 2 tbsp butter 1 large onion, minced 2 medium carrots, peeled and diced 2 tsp cumin 1 tsp cinnamon 1/2 tsp cayenne 1 large can chickpeas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsley Salt to taste Directions:Bring water and 1 tbsp olive oil to a rolling boil. Add couscous, cover and turn off heat. Let stand until water has been absorbed, about 5 minutes. Add butter and fluff with fork. Heat remaining olive oil in a medium skillet and saute onions and carrots for 5-7 minutes. Add cumin, cinnamon, and cayenne and stir in skillet for one more minute. Combine couscous with remaining ingredients in a large bowl; season with salt and serve either warm or at room temperature. |