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Photo: Jan Smith Photo by: Photo: Jan Smith

Carrot Couscous with Fresh Chives

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.

Cooking Light JANUARY 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 19%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.4g
  • Carbohydrate: 41.4g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 323mg
  • Calcium: 33mg
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Carrot Couscous with Fresh Chives recipe

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