Middle Eastern Carrot Salad

Middle Eastern Carrot Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

March 2008
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