Roasted Carrots, Cranberries and Couscous - Kidney Kitchen

Name: Roasted Carrots, Cranberries and Couscous - Kidney Kitchen
Ingredients: 2 tablespoons sherry vinegar; ¼ cup lemon juice; 1 clove garlic, pressed; ⅓ cup olive oil; Freshly ground black pepper, to taste (optional, not included in nutritional analysis); 1 medium onion, sliced ¼-inch thick; 2 large carrots, sliced ¼-inch thick on the bias; 2 tablespoons extra-virgin olive oil; 2 cups pearl couscous; 2 ½ to 3 cups no sodium vegetable broth; ½ cup dried cranberries; ¼ cup Sherry vinaigrette

kitchen.kidneyfund.org

Roasted Carrots, Cranberries and Couscous Aside from being delicious and nutritious, this festive side dish always finds a place on our holiday tables for its

View full recipe on kitchen.kidneyfund.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.

Share this recipe:

Ingredients

2 tablespoons sherry vinegar
¼ cup lemon juice
1 clove garlic, pressed
⅓ cup olive oil
Freshly ground black pepper, to taste (optional, not included in nutritional analysis)
1 medium onion, sliced ¼-inch thick
2 large carrots, sliced ¼-inch thick on the bias
2 tablespoons extra-virgin olive oil
2 cups pearl couscous
2 ½ to 3 cups no sodium vegetable broth
½ cup dried cranberries
¼ cup Sherry vinaigrette