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.
- Portion size 4 servings
- 1 cup couscous
- 2 carrots
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon pepper
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.