I was first introduced to couscous when I was living in Paris. On a tight budget, I had to come up with healthful, inexpensive foods that were simple to prepare, and couscous quickly became one of my staples. This simple pasta lends itself to many different treatments, but I liked tossing it with chopped tomatoes and basil or serving it Moroccan style with plump, sweet raisins and colorful grated carrots. Here I’ve created the latter version for you.
¾ cup low-sodium chicken stock, vegetable stock, or water
1 teaspoon salt
1 cup couscous
⅓ cup raisins
2 medium carrots, peeled and grated
1 tablespoon olive oil
1 tablespoon lemon juice
1. Place the stock, salt, and 1 cup water in a small saucepan and bring it to a boil over high heat.
2. Add the couscous and raisins, cover, and turn off the heat.
3. Let the couscous sit, covered, for 5 minutes.
4. Add the grated carrots, olive oil, and lemon juice, and fluff the couscous with a fork.
See the salad picture.