Couscous With Spiced Carrots

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove the saucepan from heat and stir in the couscous. Cover the saucepan and let the couscous steam for about 5 minutes, until all the broth is absorbed. Fluff the couscous with a fork to separate the grains.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until they are softened and fragrant, about 3-4 minutes.

3. Add the ground cumin, coriander, cinnamon, turmeric, paprika, salt, and pepper to the skillet with the onions and garlic. Stir well to coat the aromatics with the spices, allowing them to toast and release their flavors for about a minute.

4. Toss in the sliced carrots, stirring to combine with the spiced onion mixture. Cook the carrots until they are slightly tender but still have a nice crunch, about 5-7 minutes.

5. Add the raisins to the skillet, stirring to incorporate them with the carrots and spices. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together.

6. To serve, fluff the cooked couscous once more with a fork, then spoon the spiced carrot mixture over the top. Garnish with fresh cilantro and serve with lemon wedges on the side for a fresh citrusy touch.