Middle Eastern Carrot Salad

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

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 27%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.3g
  • Carbohydrate: 25.6g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 253mg
  • Calcium: 23mg

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. 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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