ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Middle Eastern Carrot Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1/2 cup)
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

Nutrition Information

  • calories 160
  • caloriesfromfat 27 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 4.3 g
  • carbohydrate 25.6 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 253 mg
  • calcium 23 mg

How to Make It

  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.