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Categories:
carrot couscous water cinnamon stick fresh cilantro fresh parsley extravirgin olive oil lemon rind lemon juice salt ground cumin garlic
Viewed: 72 - Published at: 3 years agoIngredients
- 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
Method
- 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.
