Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Couscous Pilaf
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

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 sauté 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

6 servings