A few weeks ago, Monroe Organic Farms (our CSA) had a harvest festival. My kids had so much fun picking carrots that we headed home with quite a large bag. Since then, I’ve been flipping through the indices of favorite cookbooks, looking for fun ways to use them all up.

This recipe was a hit, not just with the family but with me because it’s so quick to make. Note that the recipe originally called for frozen peas, but I prefer parsley instead. It is a classic counterpart to lemon and adds the same pop of green.

Kids in the Kitchen–If you’re making this with kids, let them roll the lemon on the counter before slicing and juicing it. This will keep little hands busy and it will allow you to squeeze more juice. If they’re adventurous, you can also let them sample the yellow outer part of the peel and the white part, called the pith. Which tastes bitter? Hint: there’s a reason why cooks only use the yellow part when recipes call for zest.

Couscous with Carrots, Lemon and Parsley
Adapted from The Bon Appetit Cookbook

1 3/4 cups chicken broth
2 carrots, peeled and chopped fine
1 1/4 cups couscous
3 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1-2 tablespoons butter
2 tablespoons chopped parsley

Boil broth and add carrots. Cook a few minutes, then add couscous. Remove from heat and let sit, covered, for five minutes. Add lemon juice, lemon zest, butter and parsley and stir. Season with salt and pepper to taste.