Creamy Carrot Couscous

Couscous is a staple food in many North African and Middle Eastern countries and is traditionally made from semolina, which is the coarse, purified wheat middling of durum wheat.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Print Recipe

Medium

Creamy Carrot Couscous

Cooking Method: Boiling, Sautéing, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Total Time 40 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Carrots
• 200 gram Couscous
• 400 milliliter Vegetable broth
• 30 gram Butter
• 1 piece Onion
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 15 gram Parsley
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 milliliter Heavy cream

Instructions

1. Peel and cut the carrots into small cubes.
2. Heat butter in a large saucepan and sauté chopped onion and minced garlic until translucent.
3. Add carrots, cumin, coriander, salt, and black pepper to the saucepan, and cook for 5 minutes.
4. Add vegetable broth and bring it to a boil.
5. Stir in couscous, cover the saucepan, and let it simmer for 10 minutes or until the couscous is tender.
6. Remove from heat and let it rest for 5 minutes.
7. Fluff the couscous with a fork and add lemon juice, parsley, and heavy cream.
8. Mix well and serve hot.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 9g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.