Whole Wheat Couscous with Carrots

18 Oct Whole Wheat Couscous with Carrots

Whole Wheat Couscous with Carrots

 

By: Toby Amidor

Nutrition Information

• Serves: 4 servings

• Serving size: ⅔ cup
• Calories: 125

• Fat: 4 g
• Sodium: 195 mg
• Fiber: 4 g
• Protein: 4 g

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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Photo courtesy of Kristen Massad

Ingredients

• 1 tablespoon olive oil or canola oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• ¾ cups 50% less-sodium vegetable broth
• 1 teaspoon dried parsley
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ cup dry whole wheat couscous

Instructions

1. Heat the olive oil or canola oil in a medium saucepan over medium heat. When the oil is shimmering, add the onion and garlic and cook until the onion softens and garlic is fragrant, about 3 minutes. Add the carrots and cook until slightly softened, 5 minutes. Add the vegetable broth, parsley, salt, and black pepper and bring to a boil over high heat. Add the couscous, cover, and turn off the heat. Allow the couscous to sit for 5 minutes. Fluff with a fork. Serve warm.

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