Golden Couscous
Yield
2 servingsPrep
10 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
carrots
juice |
|
| 1 | cup |
vegetable stock
|
|
| 1 | tablespoon |
margarine
or butter |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
couscous
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
dill weed
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
carrots
juice |
|
| 237 | ml |
vegetable stock
|
|
| 15 | ml |
margarine
or butter |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
couscous
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
dill weed
chopped, fresh |
|
Directions
In a medium saucepan, combine the carrot juice, broth, margarine and salt.
Bring to a boil and stir in the couscous.
Bring back to a boil, cover and remove from the heat.
Let sit 10 minutes.
Stir in the lemon juice and dill just before serving.
