Dec 10, 2013

Martha Stewart's Couscous with Carrot and Cilantro

For the original recipe, please see Martha Stewart's Couscous with Carrot and Cilantro.

I came across this recipe in a book that my cousin gave to me: "Food Everyday: Freshest Flavours Fast" from the Martha Stewart Living magazine. I've seen/heard of couscous but was not actually aware of what it was.

Couscous consists of granules of durum wheat cooked by steaming.

Prep Time: 8 minutes.


  • 1 cup couscous
  • Salt and Pepper to season
  • 1 shredded carrot
  • 1 tbsp olive oil
  • 1/2 cup fresh chopped ciltrantro leaves
  • 1.5 cups of Chicken Broth
** salt was removed from the original recipe as this is already included in chicken broth. 

Illustrated Step-by-Step

1. Bring chicken broth to a boil in a sauce pan.

2. Add couscous and shredded carrot, stir in and remove from heat.

3. Cover and allow couscous to fluff for 5 minutes.

4. Add Cilantro, olive oil, season with salt and pepper

5. Serve.

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