The easiest side dish in the world, and a pretty one. The carrot juice adds sweetness and flavor to the couscous and the vibrant orange adds color to a plate if you serve this with pork chops, as I did, or fish. You can also make this with beet juice, or some form of green juice, if you are looking for something of a particular color to complement whatever else you are serving. I can imagine a crimson beet version served with an interesting stir fry of all colors of green on top for example.
1 cup instant couscous
1 Tbsp butter
1 cup carrot juice
1/2 tsp salt
In a small sauce pan, bring the carrot juice to a rolling boiling over medium heat. Add the butter and stir until melted.
Remove from the heat and tip in the couscous and the salt. Stir well to combine.
Cover tightly. I usually put a folded tea towel over the top and then add the pan lid. Leave for 10 minutes.
After 10 minutes, remove the lid (and towel if using) and fluff up the couscous with a fork to lift and separate the grains.
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