Recipe: Carroty Couscous (with butter and parsley)

CARROTY COUSCOUS

3 cups water, divided use
2 small carrots, peeled, cut into 1/8-inch dice
3 teaspoons butter
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup quick-cooking couscous, uncooked
4 teaspoons chopped fresh parsley
Pinch freshly ground black pepper

Place 2 cups water in a medium saucepan over medium-high heat and bring to a simmer. Add carrots, cover and simmer 2 to 4 minutes, or until firm but tender. Drain carrots; set aside.

Heat the remaining 1 cup water, butter, salt and cinnamon in same pan over medium-high heat until boiling. Reduce heat to medium, stir in couscous, cover, and immediately remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed.

Stir in carrots, parsley and pepper. Toss lightly with a fork to fluff.

Makes 4 servings
Adapted from source: Judith Stocks, South Florida Sun-Sentinel, March 2002