1.5 c. shredded carrots (about 4 or 5 carrots)1 med. onion chopped 3 or 4 garlic cloves minced 1 Tbsp. cumin 1 Tbsp. olive oil 1 c. couscous 1 c. water 1-2 Tbsp. lemon juice salt, to taste
Sauté chopped onion in olive oil for 2-3 mins or until translucent. Add cumin. Cook for an additional 2 mins. Add shredded carrots. Sauté everything on med. to med.-high heat for 10-15-ish mins, stirring occasionally. You want to get a little brown caramelization on veggies. While veggies are cooking, boil 1c. water, add couscous, turn off heat and cover, let sit for 5 minutes. When veggies and couscous are done, combine with lemon juice in a bowl, mixing evenly. Add salt to taste.
Adapted from recipe submitted by CSA member Julia Haverstock