Couscous with Tomatoes and Carrots

Couscous with Tomatoes and Carrots


Makes 2 servings

  • 1 1/3 cup couscous

  • 2 teaspoons olive oil

  • 1 1/3 cup low sodium chicken stock

  • 4 ounces cubed pancetta

  • 2 garlic cloves, minced

  • 4 carrots, peeled and roughly chopped

  • Handful cherry tomatoes, halved

  • Juice from 1/2 small lemon

  • Salt and pepper to taste


  1. In a medium saucepan, heat the olive oil over medium high heat. Add the couscous and toast until it is lightly brown. Add the chicken stock and bring up to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed.

  2. Meanwhile, in a medium saute pan, cook the pancetta until it is crispy. Remove the pancetta from the pan with a slotted spoon and leave about 2 teaspoons of the rendered fat. Add the garlic and cook until fragrant. Add the carrots and cook, until they are slightly softened, about 5 minutes. Add the coucous to the garlic and carrot mixture and toss to combine.

  3. Remove the pan from the heat. Add the pancetta back to the couscous mixture and season with lemon juice, salt and pepper to taste. Toss the couscous mixture with the sliced tomatoes and serve warm.

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