On our trip to Sonoma last weekend, Eric had couscous as a side dish to his dinner. He loved the main part of the dish. I on the other hand, was inspired by the the couscous with raisins, which took me back to my childhood.
My mom used to make an amazing sweet rice dish with dried apricots and raisins. I put the two and two together and decided that I have to make a version of it.
Sautéing the carrots, dried apricots and raisins with a bit of olive oil and cinnamon before adding the couscous really brings out the flavor and fragrance. You can make this dish gluten free by simply substituting couscous for brown rice and cooking the rice for about 15 minutes longer. Enjoy!
Sweet Summer Couscous
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: entree snack
Ingredients (serves 4-6)
- 1 1/2 cups couscous
- 1 3/4 cups vegetable broth
- 3 carrots
- 1 cup dried apricots
- 1/2 cup raisins
- 1/2 tsp cinnamon
- 1/2 – 1 tsp salt
- 2 tbs olive oil
- mint (optional), for garnish
Heat 1 tbs of olive oil in a deep skillet over medium heat.
While the oil is warming up, peel and shred the carrots and dice the apricots.
Add carrots to the pan and sauté for 5 minutes, or until the carrots soften a bit.
Stir in apricots, raisins, cinnamon, salt, and another tbs of olive oil. Stir in the couscous and sauté for 5-7 minutes or until the couscous starts to turn a pale yellow color.
Add the vegetable broth and bring to a boil. Once starts to boil, turn down to a simmer, close tightly with a lid and cook for 12 minutes.
After 12 minutes, open the lid. The couscous should be done cooking, if not, give it a few more minutes. Fluff with a fork, and adjust the seasonings.
Serve warm with an optional mint garnish.