Photo: Randy Mayor; Styling: Leigh Ann Ross
8 servings (serving size: 1/2 cup)

Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.

How to Make It

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.

Ratings & Reviews

EllenDeller's Review

October 08, 2010
Thought I'd love this, but the cinnamon imparted a strange taste and it seemed oily. It was much better cold the next day for lunch with some leftover french-sliced green beans mixed in. I'll make it again but leave out the cinnamon, reduce the oil, and perk up the tangy quality with artichoke hearts and kalmata olives.

KimBults's Review

September 29, 2010
Double the carrots and don't cook them, just mix them with the hot couscous so they lightly steam but remain crunchy. I agree with others who mention the dressing should be doubled. I also added more cilantro. Maybe using less couscous would give better flavor results. I'll have to experiment.

RBN1122's Review

June 29, 2010
The flavor of this dish was very different but very satisfying at the same time. I serve along side grilled salmon and grilled zucchini.