Couscous with Carrots
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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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 230 |
| protein | 6 g |
| fat | 4 g |
| carbohydrate | 42 g |
Suggested Recipes
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1 cup (250 mL) couscous
2 carrots
1/4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) pepper
Preparation:
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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