Clarksville, TN – Light, fluffy couscous gets toasted to golden perfection with olive oil and coarsely chopped walnuts, coaxing out a warm, nutty richness before a whisper of pumpkin pie spice adds cozy sweetness to every bite. Sweet raisins plump up as the couscous simmers, while tender shredded carrots weave in bursts of color and a subtle earthy sweetness throughout. In just 17 minutes, you’ve got a beautifully fragrant, perfectly textured side dish — equal parts nutty, sweet, and savory — that dresses up any entrée without demanding much from your evening. Couscous With Carrots, Walnuts, and RaisinsIngredients1 cup couscous1 teaspoon olive oil2 tablespoons walnut (coarsely chopped)1/4 teaspoon salt1/8 teaspoon black pepper1/2 teaspoon pumpkin pie spice (or cinnamon)1 1/3 cups water2 tablespoons raisins1/2 cup carrots (rinsed, peeled, and shredded or thinly sliced, cut in half)InstructionsIn a 4-quart saucepan over medium heat, cook and stir couscous with olive oil, walnuts, salt, pepper, and spice until the couscous begins to brown. Slowly add water, then raisins and carrots.