Carrot Raisin Couscous

1. 1

   In a small saucepan, heat wine until hot. In a small bowl, soak raisins in wine for 5 minutes. Drain raisins, reserving wine.

2. 2

   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 of the salt and pepper. Bring to a boil. Cover and remove from the heat. Let stand for 5 minutes; fluff with a fork.

3. 3

   In a small skillet, saute carrots in remaining oil until crisp-tender. Combine sugar, molasses, wine and the remaining salt and pepper. Stir into carrots; heat through.

4. 4

   In a large bowl, combine couscous mixture and carrots; toss to combine.

* Per serving · 4 servings · Values may vary.