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. Jump to Recipe 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 Serves 2 · Prep about 10 minutes · Cook up to 10 minutes · Allow about 20 minutes. 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 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…

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