Middle Eastern Carrot Salad

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.