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Middle Eastern Carrot Salad Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Middle Eastern Carrot Salad Recipe. Enjoy quick and easy Middle Eastern food recipes 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)

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


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

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Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad    

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