Side
1 ounce carrot leaves and tender stemlets
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher or coarse sea salt
1 clove garlic minced
1/8 teaspoon freshly ground black pepper
1 1/4 cups vegetable stock
1 cup instant couscous
1/4 cup extra virgin olive oil
2 carrots shredded
1/2 cup dried currants
1/2 cup pistachios toasted and coarsely chopped
1 tablespoon chopped fresh mint leaves
This Moroccan-style dish tastes good, looks good and is good for you. Enjoy it warm or at room temperature. Carrot greens are used in place of herbs instead of going to waste.
On a large cutting board, combine carrot leaves with lemon juice and salt.
Using a sharp knife, chop them finely.
Transfer greens and juices to a serving bowl.
Stir in garlic and pepper. Set aside.
In a saucepan over medium-high heat, bring stock to a boil.
Add couscous in a steady stream, stirring constantly.
When mixture returns to a simmer, cover and remove from heat. Set aside for about 5 minutes, until liquid is completely absorbed.
Add couscous to carrot leaves and mix with a fork.
Let stand for 5 minutes, until slightly cooled.
Add oil, carrots, currants and pistachios and mix gently with a fork. Scatter mint overtop.
Serve warm or at room temperature.