Back to bright and shiny! I get lazy and don’t shred the carrots sometimes, but they are oh, so much better when I do. This was really a treat of a meal – colorful, tasty, and a joy to look at.
The white stuff is regular cous cous, which I don’t think of very often, but it is really good with something like this, and so very easy. Just put a cup of the grains into not quite two cups of boiling water or broth, turn off the heat and wait five minutes. Fluff a bit, and enjoy.
Cous cous is hard to reheat by steaming because the grains are so tiny, so when there are leftovers, I usually just put them into soup. It really thickens up the liquid nicely, and gives a pleasing mouth feel to an otherwise more broth-y type of soup.
The cranberry relish goes so well with BBQ’d things, as it gives a counterbalanced piquantness to the sharpness of the sauce.