| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Carrot; grated coarse |
| 1 1/2 |
tb |
Olive oil |
| 1 |
ts |
Fresh lemon juice |
| 1/4 |
ts |
Sugar |
| 1 |
c |
Plus 1 tablespoon water |
| 1/2 |
ts |
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
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