Middle Eastern Carrot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo. Ingredients:
2 cups coarsely chopped carrot (about 4 medium) |
1 cup uncooked israeli couscous |
2 1/4 cups water |
1 (3-inch) cinnamon stick |
3 tablespoons finely chopped fresh cilantro |
2 tablespoons finely chopped fresh parsley |
2 1/2 tablespoons extravirgin olive oil |
1/4 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
Directions:
1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.
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