Middle Eastern Carrot Salad

Middle Eastern Carrot Salad
Photo by Randy Mayor

Ingredients

  • 2 cups coarsely chopped carrot (about 4 medium)
  • 1 cup uncooked Israeli couscous
  • 2 ½ tablespoons extravirgin olive oil
  • 2 ½ tablespoons extravirgin olive oil
  • 2 ¼ cups water
  • ¼ teaspoon grated lemon rind
  • 2 tablespoons finely chopped fresh parsley
  • + 17 more ingredients
    • 1 (3-inch) cinnamon stick
    • ½ teaspoon ground cumin
    • 3 tablespoons finely chopped fresh cilantro
    • ¾ teaspoon salt
    • 2 ¼ cups water
    • 1 (3-inch) cinnamon stick
    • 1 garlic clove, minced
    • 1 tablespoon fresh lemon juice
    • 1 cup uncooked Israeli couscous
    • 2 cups coarsely chopped carrot (about 4 medium)
    • ¾ teaspoon salt
    • ¼ teaspoon grated lemon rind
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon ground cumin
    • 3 tablespoons finely chopped fresh cilantro
    • 1 garlic clove, minced
    • 2 tablespoons finely chopped fresh parsley

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.

View full recipe at My Recipes

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