Couscous with carrots and cilantro
4 servings
30 minutes
Couscous with carrots and cilantro is a bright and aromatic representative of Arab cuisine, embodying traditions and simplicity in preparation. Couscous, long a staple of North African dishes, pairs wonderfully with the gentle sweetness of carrots and the freshness of cilantro. Olive oil adds a silky texture and a hint of spiciness to the dish. This couscous can be served as a standalone dish or as a side to meat and fish. It is perfect for a light lunch or dinner and is also great for vegetarian diets. It cooks in just a few minutes, making it an indispensable option for a quick and tasty snack. With each bite of this aromatic couscous, one can feel the warmth of Eastern cuisine, the richness of spices, and the harmony of flavors.
1
In a saucepan, bring 1.5 cups of water to a boil. Add couscous, 0.5 teaspoons of salt, and grated carrot. Cover with a lid and remove from heat. Let it sit for 5 minutes.
- Couscous: 1 glass
- Coarse salt: to taste
- Carrot: 1 piece
2
Fluff the couscous with a fork and gently mix in the cilantro and olive oil. Season with salt and pepper.
- Cilantro (coriander leaves): 0.5 glass
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
