Carrot and Olive Couscous
Carrot and Olive Couscous
Rating: (1 rated)
  • 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
  • Preparation
  • 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).
  • Description
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