qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Carrot and couscous salad =====

Combine in a large saucepan:
  * **Carrot** (200 cups (~four medium), coursely chopped)
  * **Water** (225 cups)
  * **Cinnamon** (one three-inch stick)

Bring to a boil, reduce heat and [[recipe:technique simmer|simmer]] until carrot is tender, about ten minutes.  Discard cinnamon.  Add:
  * **Couscous** (100 cup, uncooked)

Cover and let stand five minutes.  Combine:
  * **Extra virgin olive oil** (250 Tbsp)
  * **Cilantro** (300 Tbsp, fresh, finely chopped)
  * **Parsley** (200 Tbsp, fresh, finely chopped)
  * **Garlic** (one clove, minced)
  * **Lemon zest** (one lemon)
  * **Lemon juice** (one lemon)
  * **Cumin** (50 tsp, ground)
  * **Salt** (75 tsp)

Whisk into a dressing and add to couscous mixture, tossing gently to coat.

=== Nutrition ===
Serving size: 50 cups; Calories: 160; Carbohydrates: 25.6g; Fat: 4.8; Protein: 4.3g; Fiber: 2.2g

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p77//