1 c Carrot juice
1 c Vegetable broth
1 T Margarine or butter
1/4 t Salt
1 c Couscous
1 T Lemon juice
2 T Finely chopped fresh dill
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 🙂