Friday, June 25, 2010

Couscous is often requested chez nous

Both the boys love a couscous recipe that I adapted. It is fairly simple with just a few ingredients. I buy French couscous in bulk and it is much less expensive and always fresh. We have been eating this often since our cilantro has been growing in one of the herb planters. It's wonderful to step onto the porch and pick a fresh bunch; makes your hands smell good, too.

Couscous with Carrot & Cilantro
3 cups water
3 Tbs. olive oil, divided
2 medium carrots, chopped fine
1 cup chopped cilantro
2 cups couscous
salt & pepper
1.Boil water in large pot with carrots and 1 Tbs. oil. Remove from heat and stir in couscous. Let stand 5 minutes. Add cilantro, oil and fluff with fork. Season with sea salt. *You may use chicken stock and/or add a splash of white wine to water.


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