Couscous with carrots and raisins

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1/4 tsp ground cinnamon
• 2 long strips of lemon zest
• 3 cups lightly salted chicken or vegetable broth
• 0.5 cups of currant raisins
• 3 carrots, thinly sliced
• 1.5 cups couscous
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh mint

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat. Add the cinnamon and lemon zest strips and cook, stirring, until fragrant, about 30 seconds. Add the broth, raisins, carrots, and 1 teaspoon of salt and bring to a simmer. Add the couscous.
2. Remove from heat, cover, and set aside until the couscous has absorbed all the liquid and softened, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.