A delightful twist on a classic couscous dish, featuring aromatic spices and fresh herbs for a burst of flavor.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is warm but not smoking to avoid burning the spices.
Add the chopped onion and cook until softened, about 3 minutes.
Stir frequently to prevent the onion from sticking to the pan.
Stir in the minced garlic and curry powder, cooking until fragrant, about 30 seconds.
Keep stirring to evenly distribute the spices and prevent burning.
Add 1 1/4 cups of water, the grated carrot, and the raisins. Bring to a boil.
Use a lid to speed up the boiling process.
Stir in the couscous, cover the pot, and remove from heat. Let it stand for 5 minutes.
Do not lift the lid during this time to ensure the couscous absorbs all the liquid.
Fluff the couscous with a fork and fold in the chopped mint, cilantro, and lime juice. Season with salt and pepper to taste.
Gently fold the herbs to retain their fresh texture and flavor.
Serve the couscous warm, garnished with additional herbs if desired.
Pair with a side of yogurt sauce for added creaminess.
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