Carrot and rosemary golden couscous

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PREP TIME

10 min

TOTAL TIME

30 min

Makes

4 servings

Carrot and rosemary golden couscous

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Ingredients

  • 1 cup orange juice , reconstituted or fresh
  • 3 thin carrots , thinly sliced crosswise
  • 1 large garlic clove , minced
  • 1 tsp dried rosemary leaves , crumbled
  • finely grated orange zest , of 1 orange
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1 cup couscous
  • 1/4 cup toasted pine nuts , optional
  • 2 green onions , thinly sliced (optional)

Instructions

  • In a medium-size saucepan, bring orange juice to a boil. Add carrots, garlic, rosemary and orange peel. Simmer, partially covered, until carrots are softened and juice has reduced by almost half, about 15 minutes. Then add water and salt. Cover and bring to a boil. Turn off heat but leave pan on burner. Stir in couscous, cover and let stand until liquid is absorbed, about 5 minutes. Fluff with a fork. Sprinkle with pine nuts and onions, if using, then stir in.

Nutrition (per serving)

  • Calories
  • 233,
  • Protein
  • 7 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 0.4 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 335 mg.