Middle Eastern Carrot Salad

Yield

8 servings (serving size: 1/2 cup)

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. 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