COUSCOUS WITH CARROT AND THYME

1 cup (250 mL) grated carrot
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) water
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) thyme, crumbled
2 cups (500 mL) water
1 1/2 cups (375 mL) couscous

In a saucepan, sauté carrot in oil for 1 minute. Add lemon juice, 2 tbsp (25 mL) water, sugar, salt and thyme; cook 1 minute. Add 2 cups (500 mL) water and bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Serve immediately. Serves 6.

 
Last updated on September 22, 2017