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.
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
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.
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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