Ingredients
1/3 cup port wine or chicken broth1/3 cup golden raisins1 medium onion, chopped3 tablespoons olive oil, divided1 package (10 ounces) couscous2 cups chicken broth1/4 teaspoon salt, divided1/4 teaspoon pepper, divided4 medium carrots, julienned1 tablespoon sugar1 teaspoon molasses
Preparation
In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.
In a large saucepan, saute onion in 1 tablespoon oil until tender. Stir in couscous. Cook and stir until lightly browned. Stir in the broth, raisins and half each of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.
In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, reserved wine and the remaining salt and pepper. Stir into carrots; heat through.
In a large bowl, combine couscous mixture and carrots; toss to combine.
