Creamy Carrot Couscous

August 24, 2010

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
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!

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4 Responses to Creamy Carrot Couscous

  1. Barbie on August 25, 2010 at 6:21 am

    Looks Yummy. I am passing this on to Lindsey and Greer.
    Can’t wait to try it.
    Auntie Barbie


  2. pattypunker on August 25, 2010 at 6:20 pm

    totally want this!


  3. Elly Lou on August 26, 2010 at 10:36 am

    You had me at Parmesan. That’s the easiest way to get Mildred’s head in my mouth.



    You just gotta coat in cheese.


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