Servings: —

½ cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
¼ cup chopped red onion
2 tsp chopped fresh thyme
2¼ cup water
2 cup couscous
2 Tbsp chopped fresh dill (optional)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2¼ cups water and remaining ½ teaspoon salt; bring to boil. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)