Carrot Couscous with Fresh Chives

3 Reviews
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Photo: Jan Smith
Yield
2 servings (serving size: about 3/4 cup)
By Billy Strynkowski
January 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 236
  • Caloriesfromfat 19%
  • Fat 4.9g
  • Satfat 0.7g
  • Monofat 3.4g
  • Polyfat 0.6g
  • Protein 6.4g
  • Carbohydrate 41.4g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 323mg
  • Calcium 33mg

How to Make It

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.

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Ratings & Reviews

Gtenhoopen's Review

OKNancy
December 30, 2011
N/A

OKNancy's Review

Gtenhoopen
December 28, 2011
N/A

SCamp0's Review

SCamp0
March 03, 2009
This is beautiful and tasty. I doubled the recipe and added a bullion cube, for a little salt and flavor. Goes well with chicken roasted with rosemary as well. My husband, who is very hard to please, loved this! We normally have couscous with some type of fish as a main dish, but decided to do chicken to change it up a little.
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