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Carrot CouscousCarrot Couscous

Jami Nolen, Nutrition Program Associate

March 24, 2013


Need a side dish for Easter brunch? Try this quick & easy Carrot Couscous recipe.



Makes 4 servings



  • 1⅓ cups carrot juice
  • 1/2 cup grated carrots
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup uncooked whole wheat couscous
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions



  1. Bring first 5 ingredients to a simmer over medium-high heat; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Drizzle with oil; fluff with a fork. Sprinkle with green onions; toss to combine.


Nutrition Information

Calories: 236
Calories from fat: 19%
Fat: 4.9 g
Saturated fat: 0.7 g
Monounsaturated fat: 3.4 g
Polyunsaturated fat: 0.6 g
Protein: 6.4 g
Carbohydrate: 41.4 g
Fiber: 3 g
Cholesterol: 0.0 mg
Iron: 1 mg
Sodium: 323 mg
Calcium: 33 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, May 08, 2013