Combine in a large saucepan:
Bring to a boil, reduce heat and simmer until carrot is tender, about ten minutes. Discard cinnamon. Add:
Cover and let stand five minutes. Combine:
Whisk into a dressing and add to couscous mixture, tossing gently to coat.
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
recipe/carrot and couscous salad.txt · Last modified: May 3, 2011 by Dave Leach