Carrot Couscous with Fresh Chives

Carrot Couscous with Fresh Chives Photo: Jan Smith


  • 2/3 cup carrot juice
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup uncooked couscous
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh chives


  1. Bring first 4 ingredients to a simmer over medium-high heat; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Drizzle with oil; fluff with a fork. Sprinkle with chives; toss to combine.

    Carrot juice colors the couscous a vibrant orange, creating an impressive yet simple side dish. You can prepare the couscous a day ahead and reheat it in the microwave before serving. Carrots are full of fiber, beta carotene, and vitamin A. They're known for keeping eyes healthy and vision keen. Served over couscous, this is a great side dish or small lunch.
  • Yield: 2 servings (serving size: about 3/4 cup)

Nutritional Information

Calories per serving: 236
Caloriesfromfat per serving: 19%
Fat per serving: 4.9g
Saturated fat per serving: 0.7g
Monounsaturated fat per serving: 3.4g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 6.4g
Carbohydrate per serving: 41.4g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 323mg
Calcium per serving: 33mg