INGREDIENTS:
- 1 1/2 cups couscous
- 1 1/2 cups water
- 4-5 carrots, shredded
- 1/4 c olive oil
- juice of one lemon
- 3 T orange juice
- 3/4 cup of raisins
- a sprinkle of cumin
- salt and pepper to taste
DIRECTIONS:
- Boil water, add couscous. Remove from heat, cover, and let sit for about 10 minutes.
- In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
- Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins. Toss well and serve.
NOTE: The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!
Click on picture to enlarge |
Difficulty: Very easy
Time: With pre-shredded carrots, this takes about 15-20 minutes. If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends
Time: With pre-shredded carrots, this takes about 15-20 minutes. If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends

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