Orange Israeli Couscous With Carrots and Raisins
By: Helen Pitlick
Published: Monday, November 30, 2009 - 12:32pm

Ingredients




 cups Israeli couscous
1 cup plus 1 tablespoon no-pulp orange juice
3 mediums carrots, grated (1 ½ cups)
1/2 cup raisins
1 teaspoon ground cumin

Preparation

1 Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and toast 4 minutes or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired; bring to a boil.Reduce heat to low, cover, and simmer 12 minutes, or until liquid is absorbed. Remove from heat and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins and cumin. Serve warm or at room temperature.

About


This recipe is from the January 2009 issue of "Vegetarian Times." You can substitute carrot juice or vegetable broth for the OJ if you want a more savory dish.