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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.


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

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recipe/carrot and couscous salad.txt ยท Last modified: May 3, 2011 by Dave Leach

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