In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Saute carrots in a pan for 5 min. over medium-low heat. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and cranberries and stir together until evenly distributed.

Serving Suggestions

Great served with Za’Atar Spiced Meatballs. Use the oils from browning the meatballs to saute carrots for even more flavor.


4 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.20
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.60
Onion, White, Dehydrated: Granulated 1 oz bag $1.40
Garlic, Dehydrated: Granulated 1 oz bag $1.55
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