Middle Eastern Carrot Salad

Source:  Cooking Light March 2008



8 servings (serving size: 1/2 cup)


  • 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


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.

Nutritional Information

Calories: 160 (27% from fat)
Fat: 4.8g (sat 0.7g,mono 3.1g,poly 0.5g)
Protein: 4.3g
Carbohydrate: 25.6g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 253mg
Calcium: 23mg

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