Middle Eastern Carrot Salad

Cooking Light 2009

• Ready In: 20 mins
• Serves: 8

Ingredients

•  uncooked israeli couscous
• 2 1⁄4 cups water
• 1 (3 inch)  cinnamon sticks
• 3  tablespoons  finely chopped fresh cilantro
• 2  tablespoons  finely chopped fresh parsley
• 2 1⁄2 tablespoons extra virgin 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

Directions

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender.
2. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.