1 1/3 cup Israeli couscous
1 cup plus 1 Tbs. no-pulp orange juice
3 med carrots, grated (1 1/2 cups)
1/2 cup raisins
1 tsp ground cumin
Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and roast 4 minutes, or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired. Bring to a boil. Reduce heat to low, cover, and simmer 12 minutes or until liquid is absorbed. Remove from heat, and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins, and cumin. Serve warm or at room temperature.
From Vegetarian Times
Submitted by Shelli