Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 servings
Calories: 477
Ingredients Method Notes

Ingredients
  

  • 140 g dry instant Moroccan couscous
  • 160 g carrots coarsely grated
  • 28 g sliced almonds
  • 100 g plain 2% Greek yogurt
  • 15 g lemon juice
  • 14 g olive oil
  • 180 g water or amount on package
  • 1.5 g fine salt

Method
 

  1. Toast the almonds in a dry skillet for 2–3 minutes, shaking often. Transfer to a plate as soon as they turn golden.
  2. Cook the carrot in the oil over medium heat for about 4 minutes until softened but still bright.
  3. 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.
  4. 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.