Carrot Date Walnut Couscous Food

CARROT DATE WALNUT COUSCOUS

Carrot Date Walnut Couscous image

This is surprisingly filling, and very quick and easy to prepare. I enjoy it when I don't have much time, and need to make something for just one person to eat. It's very healthy too!

Provided by Elise and family

Categories Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 large carrots, julienne
2 dates, chopped
3 tablespoons walnuts, chopped
3/4 cup couscous
3/4 cup boiling water
1/4 teaspoon butter
1/2 teaspoon olive oil
salt and pepper, to taste

Steps:

Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes).
Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
Once cooked, fluff couscous and add olive oil.
Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.).
Pile carrots, dates and wanuts on top of couscous.
Add salt and pepper to taste.

Nutrition Facts : Calories 786, Fat 18.7, SaturatedFat 2.5, Cholesterol 2.5, Sodium 176.5, Carbohydrate 134.8, Fiber 15.1, Sugar 19.8, Protein 22.2

CARROT AND ALMOND COUSCOUS

Carrot and Almond Couscous image

Provided by Danny Boome

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

Steps:

Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

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