Carrot Couscous with Fresh Chives

Photo: Jan Smith
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.

Yield:

2 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Billy Strynkowski,

January 2006