COUSCOUS WITH CARROTS AND CURRANTS

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Couscous with Carrots and Currants image

Finish this light side dish with fresh cilantro and mint.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
2 long strips lemon zest
3 cups low-sodium chicken or vegetable broth
1/2 cup currants
3 carrots, thinly sliced
Kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.

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