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.
Thought I'd love this, but the cinnamon imparted a strange taste and it seemed oily. It was much better cold the next day for lunch with some leftover french-sliced green beans mixed in. I'll make it again but leave out the cinnamon, reduce the oil, and perk up the tangy quality with artichoke hearts and kalmata olives.
Double the carrots and don't cook them, just mix them with the hot couscous so they lightly steam but remain crunchy. I agree with others who mention the dressing should be doubled. I also added more cilantro. Maybe using less couscous would give better flavor results. I'll have to experiment.