Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.
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
How to Make It
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.