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| Middle Eastern Carrot Salad Recipe Photo: Randy Mayor; Styling: Leigh Ann Ross |
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Middle Eastern Carrot Salad recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Middle Eastern Carrot Salad.
Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.
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
Amount per serving
Calories: 160
Calories from fat: 27%
Fat: 4.8g
Saturated fat: 0.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 4.3g
Carbohydrate: 25.6g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 253mg
Calcium: 23mg
Maureen Callahan, Cooking Light
MARCH 2008
More from the Hummus Recipes Kitchen:
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe
Ground Lamb and Hummus Pita "Pizzas" Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Chicken Tagine With Olives Recipe
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