Whole Wheat Couscous with Carrots

Whole Wheat Couscous with Carrots


Whole Wheat Couscous with Carrots
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: 
Cook time: 
Total time: 
Photo courtesy of Kristen Massad
  • 1 tablespoon olive oil or canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • ¾ cups low-sodium vegetable broth
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup dry whole wheat couscous
  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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