Carrot Raisin Couscous

• 1/3 cup port wine or chicken broth
• 1/3 cup golden raisins
• 1 medium onion, chopped
• 3 tablespoons olive oil, divided
• 1 package (10 ounces) couscous
• 2 cups chicken broth
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 4 medium carrots, julienned
• 1 tablespoon sugar
• 1 teaspoon molasses

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

port wine, golden raisins, onion, olive oil, couscous, chicken broth, salt, pepper, carrots, sugar, molasses

Taken from www.tasteofhome.com/recipes/carrot-raisin-couscous/ (may not work)