Ingredients
1 1/2 c. vegetables stock
1 1/2 c. uncooked couscous
1/2 c. shredded carrots
1/2 c. raisins
2 T. olive oil
2 tsp. salt
1 1/2 tsp. allspice
1 1/2 tsp. cinnamon
1/2 tsp. ground black pepper
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Toasted pearl couscous — salads, pilafs, toasted in butter
Flame-safe ceramic tagine — stovetop to table Moroccan cooking
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Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices
Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Flame-safe ceramic tagine — stovetop to table Moroccan cooking
Traditional tagine for Moroccan slow-cooked dishes
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Bring the vegetable stock to a boil in a medium saucepan (about 1 1/2 to 2 quarts). 2. Stir in the couscous, carrots, and raisins. 3. Cover saucepan tightly and remove from heat. Let sit for 5-7 minutes. 4. Remove lid from saucepan and fluff couscous with a fork. 5. Add olive oil, sald, allspice, cinnamon, and pepper (pepper is optional to taste). Stir thoroughly and serve promptly.