In a 2.5 quart saucepan or larger, combine chicken broth, shredded carrots, asparagus, peppers, olive oil, lemon juice, salt, coriander, cumin, and pepper; set over medium-high heat and bring to a boil.
Remove from heat and stir in couscous and raisins.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: Algerian
Keyword: cooking couscous, how to make couscous, vegetable couscous