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Carrot Couscous with Fresh Chives (2)

Source of Recipe

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Carrot Couscous with Fresh Chives (2)

Cooking Light - January 2006 - Billy Strynkowski,
Reviews rate this recipe 4 of 5 stars.
2 servings (serving size: about 3/4 cup)

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.

Ingredients:
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

Preparation:
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.

One serving equals: Calories 236 (Calories from fat 19 %); Fat 4.9 g (Satfat 0.7 g, Monofat 3.4 g, Polyfat 0.6 g); Protein 6.4 g; Carbohydrate 41.4 g; Fiber 3 g; Cholesterol 0.0 mg; Sodium 323 mg