Couscous is the perfect side dish to serve when you're in a hurry. It cooks in just a few minutes. And there are literally thousands of ways you can flavor it, making it extremely versatile, too. It's also wonderful for your heart, with no cholesterol or saturated fat.
Couscous is the perfect summer side dish, too. It goes well with all kinds of barbecued dishes and meats, from barbecued chicken to flank steak. Couscous also goes very well with kebobs and chicken satay. You can even eat it cold mixed with vegetables and fruits, sort of like a rice salad.
This couscous recipe is super easy. It has just three ingredients (not including the salt), and the carrots cook right in the couscous water, so you don't even have to get another pot dirty.
If you want to mix it up a little, try using chicken broth, chicken stock, or vegetable broth instead of the water in this recipe for a deeper-bodied flavor. Or you can use half water and half apple juice or orange juice for a sweeter, fruitier flavor. If you have an herb garden or you happen to have some fresh herbs on hand, throw them in at the end with a splash of olive oil. Chopped parsley, garlic, oregano, basil and mint all work well with this couscous recipe.
This recipe calls for whole wheat couscous. Generally, you can find whole wheat couscous in larger grocery stores or natural food stores, such as Trader Joe's and Whole Foods Market. It's a good choice because it adds a bit of fiber to this side dish recipe. But if you can't find whole wheat couscous, feel free to use regular couscous.
Couscous with Carrots
- 1-1/4 cups water
- kosher salt, to taste
- 3 large raw carrots, diced
- 1 cup uncooked whole wheat couscous
Bring kosher salt and water to boil in a medium saucepan. Add the carrots to the boiling water. Allow carrots to continue to boil 1 to 2 minutes. Add the couscous to the pot, cover, then turn off the heat. Allow the couscous mixture to stand 5 minutes. Remove the cover and fluff the couscous with a fork. Serve immediately.
Serves 8.
Per serving: 92 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 19 g carbohydrate, 2 g fiber, 3 g protein, 91% vitamin A, 3% vitamin C, 1% calcium, 2% iron
For more healthy side dish recipes, see also:
- Ranch Bacon Pasta Salad
- Quinoa Pilaf Recipe
- Jicama Salad
- Quinoa Risotto with Italian Cheese
- Crock Pot Risotto
- Butternut Squash Smashed Potatoes
- Roasted Garbanzo Beans
- Oven Roasted Vegetables
- Pasta Salad
- Broccoli Salad
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