I came up with this because I often serve plain rice with seafood, but tonight I wanted to serve something a little more interesting, but still quick and easy. This fit the bill and everyone thought it was tasty. My sister-in-law thinks it is the perfect accompaniment to Nantucket Bay Scallops sauteed in butter.
1 ½ cups water
½ vegetable bouillon cube with herbs and sea salt (equivalent of vegetable bouillon cube for 1 cup water)—I used Rapunzel brand)
3 small carrots, diced (cut down the middle lengthwise and then cut each half lengthwise again, then slice horizontally to make small dice)
1 ½ cups whole wheat couscous
2 TBS olive oil
lemon zest from whole lemon
lemon juice from half a lemon
3 TBS chopped parsley
Boil water, vegetable bouillon cube and diced carrots together. After water has boiled for a couple of minutes, add couscous, cover pan and remove from heat. Let stand 5 minutes, then stir with a fork. Add olive oil, lemon zest, lemon juice and parsley and toss.