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Carrot Couscous with Fresh Chives

Photo: Jan Smith
Yield 2 servings (serving size: about 3/4 cup)
Carrot juice colors the couscous a vibrant orange, creating an impressive yet simple side dish. You can prepare the couscous a day ahead and reheat it in the microwave before serving.

Ingredients

  • 2/3 cup carrot juice
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup uncooked couscous
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 236
  • caloriesfromfat 19 %
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 6.4 g
  • carbohydrate 41.4 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 323 mg
  • calcium 33 mg

How to Make It

  1. Bring first 4 ingredients to a simmer over medium-high heat; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Drizzle with oil; fluff with a fork. Sprinkle with chives; toss to combine.