Use the oils from browning the meat to sauté carrots for even more flavor.
In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic powders 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 a medium-low heat, stirring. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and dried cranberries and stir together until evenly distributed.
Great served with Za’Atar Spiced Meatballs.