Ingredients

1 1/2 c. vegetables stock

1 1/2 c. uncooked couscous

1/2 c. shredded carrots

1/2 c. raisins

2 T. olive oil

2 tsp. salt

1 1/2 tsp. allspice

1 1/2 tsp. cinnamon

1/2 tsp. ground black pepper

Preparation

  1. Bring the vegetable stock to a boil in a medium saucepan (about 1 1/2 to 2 quarts).
  2. Stir in the couscous, carrots, and raisins.
  3. Cover saucepan tightly and remove from heat. Let sit for 5-7 minutes.
  4. Remove lid from saucepan and fluff couscous with a fork.
  5. Add olive oil, sald, allspice, cinnamon, and pepper (pepper is optional to taste). Stir thoroughly and serve promptly.