3/4 Cup vegetable stock or broth
1/8 Cup lemon juice
1/4 tsp salt
1 tsp Saigon Cinnamon
1 tsp Granulated Onion Powder
1/2 tsp Granulated Garlic Powder
1 Cup couscous
1 Tbsp olive oil
1 Cup carrots, julienned
1/4 Cup dried cranberries
1/4 Cup chopped nuts
6 dried dates or figs, cross cut into circular pieces
In a medium saucepan, combine vegetable broth and lemon juice. Stir in salt, cinnamon, onion and garlic powders and bring mixture to a boil. Immediately remove the pan from heat and stir in the couscous. Cover the saucepan with a well-fitting lid and allow to stand, undisturbed, for 5 minutes. This allows the couscous to fully absorb the liquid.
While the coucous “rests,” sauté julienned carrots in the olive oil in a skillet or sauté pan. Sauté carrots for 5 minutes over a medium-low heat, stirring.
Remove lid from the saucepan, and “fluff” the tightly-packed couscous with a fork. Transfer couscous to a large serving bowl. Fold in sautéed carrots along with the nuts, dates, and dried cranberries. Toss gently together until ingredients are evenly distributed.