Couscous with Carrots

Author: Canadian Living

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

Ingredients

  • 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

Method

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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Couscous with Carrots