Creamy Carrot Couscous
Mmm, mmm, mmm! I am channeling What About Bob? right now- need I say more? This side dish is so creamy and easy to pair with just about any thing, be it chicken, fish, or pork chops. Plus, this carrot recipe is a great way to serve up some beta carotene when you are tired of plain ol’ carrots.
2-3 cups chopped carrots
1 small onion, chopped
2 cloves garlic, crushed or minced
3 tbs olive oil
2 cups Israeli couscous or orzo
1 tsp salt
1/4 tsp black pepper
1 can chicken broth
water
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 boil, then reduce to a low simmer, cover, and cook for 25 minutes. Stir in Parmesan cheese and thyme leaves and serve.
Cooking the veggies and couscous over medium heat.
Ready to serve!
Looks Yummy. I am passing this on to Lindsey and Greer.
Can’t wait to try it.
Auntie Barbie
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totally want this!
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You had me at Parmesan. That’s the easiest way to get Mildred’s head in my mouth.
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August 26th, 2010 at 1:16 pm
You just gotta coat in cheese.
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