Couscous and Carrot Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Couscous and Carrot Salad



    Make This Mountain Resort Your Outdoor Playground This Summer

    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.