For some reason, my husband and I decided to buy a giant container of couscous when we were grocery shopping last month. It’s not that we dislike couscous, it’s more that I’m wondering what the hell I’m going to do with 2lbs of it. I mean, couscous is pretty small, right? And 2lbs is not an insignificant amount. So… we’ll see, I guess.
This is a very quick side dish and I almost feel guilty posting about it because it was so easy. It was just something I threw together to go alongside some steak tips and it all came together in less than 20 minutes.
Dill Carrot Couscous
1 cup couscous
1 3/4 cup vegetable stock
1 large carrot, diced
1/2 small onion, diced
1 teaspoon dill weed
1/4 cup freshly grated Parmesan (optional)
1 tablespoon olive oil
salt and pepper to taste
In a small, heavy bottomed pot, heat the oil. Add onions and carrots and saute until tender, then remove from pan and keep warm. Add in the vegetable stock and bring to a boil. Add in couscous, dill and Parmesan cheese if using. Cover and let sit for 5 minutes until all of the stock is absorbed and couscous is light and fluffy when run through with a fork. Add salt and pepper as needed.
This is good; it’s simple and satisfying. It’s also very versatile since there are so many options for seasonings and vegetables that can be used. It’s a nice vegetarian dish and can also very easily be made vegan without sacrificing any of the taste.