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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 can (14 Oz. Can) Chicken Broth
- 4 cups Water
- 3 Tablespoons Olive Oil
- 3 cups Chopped Carrots
- 1 cup Chopped Onion
- 2 cloves Garlic, Crushed Or Minced
- 2 cups Israeli Couscous Or Orzo
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 1 cup Shredded Parmesan
- 2 sprigs Thyme
Method
- Measure chicken broth with water, using enough water to total 5 cups of liquid. Set aside. In a large saute pan with lid, heat oil over medium heat. Add carrots, onion, and garlic and cook 3-4 minutes. Stir in couscous and cook another 1-2 minutes (do not let couscous burn). Stir in liquid, salt, and pepper. Bring to a boil, then reduce to a low simmer, cover, and cook for 25 minutes. Stir in Parmesan cheese and thyme leaves and serve.
