The Pioneer Woman Tasty Kitchen
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Creamy Carrot Couscous

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Mmm, mmm, mmm! I am channeling “What About Bob?” right now—need I say more? This side dish is so creamy and easy to pair with just about any thing, be it chicken, fish, or pork chops. Plus, it’s a great way to serve up some beta carotene when you are tired of plain ol’ carrots.

Ingredients

  • 1 can (14 Oz. Can) Chicken Broth
  • 4 cups Water
  • 3 Tablespoons Olive Oil
  • 3 cups Chopped Carrots
  • 1 cup Chopped Onion
  • 2 cloves Garlic, Crushed Or Minced
  • 2 cups Israeli Couscous Or Orzo
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Shredded Parmesan
  • 2 sprigs Thyme

Preparation

Measure chicken broth with water, using enough water to total 5 cups of liquid. Set aside. In a large saute pan with lid, heat oil over medium heat. Add carrots, onion, and garlic and cook 3-4 minutes. Stir in couscous and cook another 1-2 minutes (do not let couscous burn). Stir in liquid, salt, and pepper. Bring to a boil, then reduce to a low simmer, cover, and cook for 25 minutes. Stir in Parmesan cheese and thyme leaves and serve.

One Comment

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bells777 on 11.19.2012

This dish is delicious, the kids love it!

One Review

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bells777 on 11.19.2012

Delicious!

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