recipe:carrot and couscous salad

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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 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 Cooking Light Annual Recipes 2009, p77