Grated carrot softens quickly in the pan and brings sweetness to couscous. Toasted almonds stay crisp when scattered just before serving.
Before you start
Choose instant Moroccan couscous and check its liquid ratio. Pearl couscous needs simmering and takes longer.
Carrot and Almond Couscous with Lemon Yogurt
Grated carrot softens quickly in the pan and brings sweetness to couscous. Toasted almonds stay crisp when scattered just before serving.
Ingredients
Method
- Toast the almonds in a dry skillet for 2–3 minutes, shaking often. Transfer to a plate as soon as they turn golden.
- Cook the carrot in the oil over medium heat for about 4 minutes until softened but still bright.
- Bring the measured water and salt to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes or as directed on the package.
- Fluff the couscous with a fork and fold in the carrots. Stir the lemon juice into the yogurt and spoon it over the bowls. Scatter with almonds.
Notes
Add half the almonds at the table and save the rest for leftovers so they retain their crunch.
Nutrition estimate per serving
| Energy | 477 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrate | 67 g |
| Fat | 16 g |
| Fiber | 8 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
Add half the almonds at the table and save the rest for leftovers so they retain their crunch.
Browse more ideas in the SkilletGlow recipe index.
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