Saturday, August 30, 2008

Couscous with carrot, garlic and parsley

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh parsley leaves, chopped
2 cloves garlic, minced
1 tablespoon olive oil
In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, garlic and carrot; cover pan, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Gently stir in parsley and oil; season with salt and pepper.

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