Carrot Couscous with Fresh Chives

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Photo: Jan Smith
Yield
2 servings (serving size: about 3/4 cup)
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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