Couscous and Carrot Salad

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.
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