Carrot Pasta With Hot Peppered Raisins

• 1 box plain or falvored quick cooking couscous
• 2 tablespoons light vegetable oil
• 2 tablespoons unsalted butter
• 2 large shallots, minced
• A 1-inch piece fresh ginger, peeled and finely chopped
• 8 ounces golden raisins
• 1/4 teaspoon hot red pepper flakes, or more to taste
• 10 large carrots, preferably California grown core; discard cores
• 2 cups heavy cream
• 1-1/2 cups light vegetable broth
• 1 cup thawed petite peas
• kosher salt and freshly ground black pepper, to taste

1. Prepare the couscous according to package directions, cover and set aside.
2. Heat the oil and butter in a large heavy skillet until hot, but not smoking. Add shallots and ginger, and stir for 1 minute. Add raisins and hot pepper flakes, and stir fry for 1 minute. Transfer to a bowl.
3. Add carrot "pasta" to the skillet and cook over high heat, stirring lightly, until just barely tender, about 5 minutes. Transfer to the spicy raisins.
4. Add cream and broth to the skillet and boil until reduced by half. Add the spicy raisin mixture, carrots "pasta" and peas and turn off heat under skillet. Heat over residual heat about 2 minutes. Season to taste with salt and freshly ground pepper.

couscous, vegetable oil, unsalted butter, shallots, ginger, golden raisins, hot red pepper, carrots, heavy cream, vegetable broth, petite peas, kosher salt

Taken from www.epicurious.com/recipes/member/views/carrot-pasta-with-hot-peppered-raisins-1202505 (may not work)