| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1992 | 1 | Servings | ||
INGREDIENTS
| 1 | Carrot, grated coarse | |
| 1 1/2 | T | Olive oil |
| 1 | t | Fresh lemon juice |
| 1/4 | t | Sugar |
| 1 | c | Plus 1 tablespoon water |
| 1/2 | t | Finely chopped fresh thyme |
| leaves or a | ||
| pinch of crumbled dried | ||
| thyme | ||
| 3/4 | c | Couscous |
INSTRUCTIONS
In a small heavy saucepan cook the carrot in the oil over moderate heat, stirring, for 1 minute. Add the lemon juice, the sugar, 1 tablespoon of the water, the thyme, and salt to taste and simmer the mixture, covered, for 1 minute. Add the remaining 1 cup water, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork. Serves 2. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 0mg
Sodium: 70.4mg
Potassium: 352mg
Carbohydrates: 37.8g
Fiber: 4.7g
Sugar: 5.2g
Protein: 5.4g