Moroccan Style Couscous
|Canned vegetable broth/Null||14 Ounce (1 Can)|
|Chopped carrots/Null||2 Cup (32 tbs) (Matchstick Cut)|
|Golden raisins/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Water/Null||1⁄4 Cup (4 tbs) (Null)|
|Ground cumin/Null||1 Teaspoon (Null)|
|Ground turmeric/Null||1⁄2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Ground cinnamon/Null||1⁄4 Teaspoon (Null)|
|Ground red pepper/Null||1⁄8 Teaspoon (Null)|
|Whole wheat couscous/Null||1 Cup (16 tbs) (Uncooked Ones)|
1. Combine first 9 ingredients in a medium saucepan; bring to a boil over high heat. Cover; reduce heat, and simmer 4 minutes or until carrots are tender.
2. Gradually stir in couscous. Remove from heat; cover, and let stand 5 minutes. Fluff with a fork.