A flavorful and easy-to-make couscous dish with a touch of spice and vibrant vegetables.
Prepare the vegetables by finely chopping the shallots and dicing the carrots into small pieces.
Chop the vegetables evenly to ensure they cook at the same rate.
In a pot, combine the vegetable stock, chopped shallots, diced carrots, garlic powder, and ground cumin. Bring the mixture to a boil.
Stir occasionally to evenly distribute the spices.
Once boiling, reduce the heat slightly and let it simmer for 2-3 minutes until the carrots start to soften.
Keep an eye on the carrots to ensure they don't overcook.
Add the couscous to the pot, stir briefly, cover, and remove from heat. Let it sit for about 5 minutes to absorb the liquid.
Ensure the pot is tightly covered to trap the steam.
After 5 minutes, fluff the couscous with a fork and stir in the butter over low heat until well combined.
Use a fork to fluff the couscous for a light and airy texture.
Serve the couscous warm, garnished with fresh herbs if desired.
Fresh parsley or cilantro makes a great garnish for added flavor.
