InterCourses, p. 101
1
tablespoon unsalted butter
½ small
onion, minced
½ medium
carrot, diced
½ cup
couscous
1 cup
chicken stock
¼ cup
dark raisins, plumped
2
tablespoons pine nuts, toasted
Juice of
½ lemon
Salt and
pepper to taste
Heat the butter in a saucepan. Add the onion and carrot;
saute until onions are translucent, about 5 minutes.
 |
| Already smelling awesome. |
Add stock and raisins;
raise heat to high and bring liquid to a boil.
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| Simmer down now. |
Add couscous, stir briefly,
cover, and remove from heat. Let stand 5 minutes. Stir in pine nuts and lemon
juice.
 |
| The recipe is included in this cookbook because pine nuts are supposed to be an aphrodisiac. Who knows? |
Season with salt and pepper.
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| Served with some great honey chicken that Matt whipped up especially to compliment this dish. |
My Rating: 5/5 "I was in love. The raisins and the lemon juice got me in a serious way and I was bowled over. Make this! Enjoy it!"
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