Ingredients
- 240 ml carrot juice
- 240 ml vegetable broth
- 160 gr couscous
- 5 gr margarine
- 5 ml lemon juice
- 3 gr dill (finely chopped fresh)
- 1 gr salt
In a medium saucepan, combine the carrot juice, broth, margarine and salt. Bring to a boil and stir in the couscous. Bring back to a boil, cover and remove from the heat. Let sit 10 minutes. Stir in the lemon juice and dill just before serving. From The Austin American Statesman types by jessann :)
