Couscous with Carrots
This recipe makes 4 servings
- Portion size: 4
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.
- 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
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.