Couscous with Colorful Carrots and Citrus Tarragon Butter Sauce
Comforting and colorful, a saucy slow-sauté of carrots, shallots and peas nestles into a bed of quick-cooking couscous for a satisfying supper with the flavor of a much longer-cooked dish.
- Servings: 3
Source: Live Naturally Magazine
Ingredients
- tablespoons unsalted butter
- orange juice
- teaspoons Dijon mustard
- teaspoon freshly grated lemon zest
- teaspoon lemon juice
- teaspoon white balsamic vinegar
- teaspoon kosher salt, plus a pinch
- uncooked couscous
- tablespoon extra-virgin olive oil
- ounces olorful carrots , peeled and cut into sticks between 2 and 3 inches long
- large shallots, cut lengthwise into ½-inch-wide wedges
- frozen peas, thawed, or fresh peas, blanched or microwaved for 30 seconds
- teaspoons finely chopped fresh tarragon
- coarsely chopped toasted hazelnuts