About every other week, I get to that point, where I am just about ready for a grocery run. Some tell tale signs of this, include a sparsely filled refrigerator, empty pantry shelves and me, pondering for quite some time, in order to decide what strange concoction I could make for lunch. Often, the results are something too strange to write about (and will probably never be made again...) Luckily for me, today was an exception to the rule. In fact, my lunch was fabulous! A combination of tangy, sweet and spicy, this is on concoction that will hopefully be testament, that there is hope for those of you who also have bare shelves in your kitchen!
Here is my recipe:
2 tablespoons of olive oil
4 cloves of garlic, minced
1 teaspoon of chili powder
5 large carrots, sliced into discs that are about 1/2 of an inch thick
1 1/2 cups of water, divided, plus more for the couscous
1 teaspoon of salt
1 teaspoon of lemon juice
1/2 cup of uncooked couscous
1. In a large fry pan, heat the oil and saute the garlic for about 2 minutes. Then, add the chili powder and cook for about 1 more minute.
2. Add the carrots, 3/4 cup of water, salt, and lemon juice. Cover and cook for about 10 minutes. After 10 minutes, add 3/4 cup more water and simmer uncovered for about 5 more minutes or until the carrots are fully tender.
3. Strain the carrots from the liquid and set the carrots aside. With the remaining liquid, add enough water to make 1/2 cup of liquid. Bring to a boil, in a small sauce pan. When its boiling, remove from heat, and add the uncooked couscous. Let set for 5 minutes, fluff and serve with the carrots.
So tasty and you get a healthy meal quickly, and without many ingredients.