Carrot and Olive Couscous

 Couscous is a North African pasta. Originally made by rubbing durum wheat flour with water and then steamed over hot water or a North African tagine (stew). Prepared this way would impart the spicy flavors of the tagine cooked below. To prepare this faster version, cook all within minutes on the top of the stove. The carrots, olives, cinnamon, cilantro, and raisins add a tinge of extra flavor and texture. Leftovers make a tasty salad with a few additional morsels of vegetables and a tangy vinaigrette.

4 servings

INGREDIENTS:

2 tablespoons extra virgin olive oil, divided

1 cup filtered water

½ teaspoon sea salt

1 cup dry couscous

1 large carrot, peeled, small diced

½ cup kalamata olives

¼ cup raisins (optional)

⅛ teaspoon cinnamon

1 tablespoon cilantro, finely chopped

DIRECTIONS:

1.     In a small saucepan, bring one tablespoon olive oil, water, and sea salt to a boil. Stir in the dry couscous. Remove from the heat and cover.

2.     In the meantime, heat a small sauté pan with one tablespoon olive oil. When the oil slightly ripples, add the carrots. Sauté until the carrots are tender yet crisp. Next, add the olives, optional raisins, and cinnamon. Cook until thoroughly heated. Toss with the couscous and cilantro, then serve hot.

Note: Make it into a salad with the addition of sweet peppers, cucumbers, celery, red onion, scallions, or tomatoes. Lemon juice, extra virgin olive oil with cinnamon, cumin, and coriander make a lively vinaigrette.

Carrot and Olive Couscous

Carrot and Olive Couscous
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 15 MinInactive time: 5 MinTotal time: 30 Min
Couscous is a North African pasta. Originally made by rubbing durum wheat flour with water and then steamed over hot water or a North African tagine (stew). Prepared this way would impart the spicy flavors of the tagine cooked below. To prepare this faster version, cook all within minutes on the top of the stove. The carrots, olives, cinnamon, cilantro, and raisins add a tinge of extra flavor and texture. Leftovers make a tasty salad with a few additional morsels of vegetables and a tangy vinaigrette.

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup filtered water
  • ½ teaspoon sea salt
  • 1 cup dry couscous
  • 1 large carrot, peeled, small diced
  • ½ cup kalamata olives
  • ¼ cup raisins (optional)
  • ⅛ teaspoon cinnamon
  • 1 tablespoon cilantro, finely chopped

Instructions

  1. In a small saucepan, bring one tablespoon olive oil, water, and sea salt to a boil. Stir in the dry couscous. Remove from the heat and cover.
  2. In the meantime, heat a small sauté pan with one tablespoon olive oil. When the oil slightly ripples, add the carrots. Sauté until the carrots are tender yet crisp. Next, add the olives, optional raisins, and cinnamon. Cook until thoroughly heated. Toss with the couscous and cilantro, then serve hot.

Notes

Make it into a salad with the addition of sweet peppers, cucumbers, celery, red onion, scallions, or tomatoes. Lemon juice, extra virgin olive oil with cinnamon, cumin, and coriander make a lively vinaigrette.

Nutrition Facts

Calories

223.73

Fat (grams)

10.58

Sat. Fat (grams)

1.46

Carbs (grams)

29.45

Fiber (grams)

2.40

Net carbs

27.05

Sugar (grams)

6.22

Protein (grams)

3.75

Sodium (milligrams)

382.73

Cholesterol (grams)

0.00

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

couscous, olives, carrots
side dish, salad, pasta
North African
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Linda HierholzerSIDES, SALADSComment