Couscous and Carrot Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Couscous and Carrot Salad



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    This recipe for couscous and carrot salad serves six to eight people.



    • 1 pound carrots, peeled and diced into 1/2-inch cubes
    • 1/2 cup toasted whole wheat or regular pearl couscous
    • 1/4 cup orange juice
    • 1/2 cup raisins
    • 2 tablespoons of toasted slivered or sliced almonds
    • 2 tablespoons olive oil
    • 1/4 cup chopped fresh parsley
    • Salt and pepper to taste




    • Blanch carrots in a large pot of boiling salted water until tender-crisp, about 3 minutes. Using a slotted spoon, remove the carrots from the water and put them in a large mixing bowl.
    • Add couscous to the boiling water in the pot and cook eight to 10 minutes. Drain and add to the carrots.
    • Combine the orange juice and raisins in a small pan. Cook over low heat until the raisins are plumped.
    • Add raisins and any remaining juice to the carrot mixture. Add almonds, olive oil and parsley and mix thoroughly.
    • Season to taste with salt and pepper.