Tested till perfect Couscous with Carrots

Couscous with Carrots

Fluffy couscous, mixed with shredded carrot for a little crunch then tossed with a simple fresh dressing, is so quick and delicious that it will soon become a favourite side dish. It can be served either warm or at room temperature.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 cup 1cupcouscous
  • 2 2carrotcarrots
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspvegetable oil
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
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In saucepan, bring 1-1/2 cups (375 mL) water to boil; stir in couscous. Remove pan from heat; cover and let stand for 5 minutes.

Transfer to bowl, fluffing with fork; let cool for 10 minutes. Meanwhile, peel and shred carrots; add to couscous along with parsley.

In bowl, whisk together lemon juice, oil, 1 tbsp (15 mL) water, garlic, salt, sugar and pepper; pour over couscous mixture and toss gently to coat.


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