Skip to main content
Skip to store items
Skip to main navigation

Couscous with Carrots

Prep time
30 mins
Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies

Adapted from


Couscous is a delicious grain originating from North Africa. This dish is simple, elegant in appearance, and quick to make.


1 ccouscous
2 carrots (shredded)
1⁄4 cparsley (chopped)
2 Tlemon juice
1 Tolive oil
1 clvgarlic (minced)
  salt and pepper (to taste)


Bring 1 ½ c. water to boil in a medium saucepan. Stir in the couscous, and then remove the pan from heat. Let stand for 5 minutes, then transfer to a bowl and fluff with a fork. Let the couscous cool for 10 minutes. While it is cooling, shred the carrots and add them to the couscous. Add the parsley to the couscous carrot mixture as well. Separately, whisk together the lemon juice, oil, and 1 T. water, along with garlic, salt and pepper. If you like, adding a touch of sugar can add a nice flavor to the dish. Pour over the couscous carrot parsley mixture and toss gently to coat.