2 cups (500 ml) carrot juice

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) honey

1/2 tsp crushed black peppercorns

2 cups (400 g) couscous

In a large pot, bring the carrot juice, oil, honey and peppercorns to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork. Season with salt.

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