Carrot Juice Couscous

Name: Carrot Juice Couscous
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 cups (500 ml) carrot juice; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) honey; 1/2 tsp crushed black peppercorns; 2 cups (400 g) couscous

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Preparation 10 min
Cooking 5 min
Servings 6

The arrival of warm weather calls for colourful, lighter dishes. In this couscous recipe, the semolina is soaked in carrot juice with a bit of honey and pepper, adding sweetness and a vibrant hue. It pairs beautifully with grilled meats, but also makes an excellent lunch idea when served solo as a summery couscous salad.

Featured in RICARDO Magazine SUMMER COOKOUTS - SPECIAL ISSUE

Vegetarian
Nut-free
Lactose-free
Dairy-free
Egg-free

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Ingredients

- 2 cups (500 ml) carrot juice
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) honey
- 1/2 tsp crushed black peppercorns
- 2 cups (400 g) couscous

Preparation

- In a large pot, bring the carrot juice, oil, honey and peppercorns to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork. Season with salt. Serve with Mushroom and Tomato Skewers.

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Carrot Juice Couscous

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