2 shallots, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

1 cup (110 g) carrots, grated

2 cups (500 ml) chicken broth

2 cups (400 g) couscous

1/4 cup (50 g) black olives, pitted and quartered

In a pot over medium-high heat, soften the shallots and garlic in the oil. Add the carrots and cook for 2 minutes while stirring.

Add the broth and bring to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains with a fork. Stir in the olives. Season with salt and pepper.

Serve with the spiced lamb shanks in carrot juice (see recipe).

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