Creamy Carrot Couscous
- 1 can (14 Oz. Can) Chicken Broth
- 4 cups Water
- 3 Tablespoons Olive Oil
- 3 cups Chopped Carrots
- 1 cup Chopped Onion
- 2 cloves Garlic, Crushed Or Minced
- 2 cups Israeli Couscous Or Orzo
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 1 cup Shredded Parmesan
- 2 sprigs Thyme
- Measure chicken broth with water, using enough water to total 5 cups of liquid. Set aside. In a large saute pan with lid, heat oil over medium heat. Add carrots, onion, and garlic and cook 3-4 minutes. Stir in couscous and cook another 1-2 minutes (do not let couscous burn). Stir in liquid, salt, and pepper. Bring to a boil, then reduce to a low simmer, cover, and cook for 25 minutes. Stir in Parmesan cheese and thyme leaves and serve.
chicken broth, water, olive oil, carrots, onion, garlic, couscous, salt, ubc, parmesan, thyme
Taken from tastykitchen.com/recipes/sidedishes/creamy-carrot-couscous/ (may not work)