Moroccan Couscous & Carrot Salad Serves 4 This is a delightfully light and fluffy salad, with fetching flecks of bright orange carrot and green parsley.

Prep Time: 15 minutes
Steeping Time: 10 minutes

1 teaspoon sea salt

1 1/2 cups boiling water

2 cups grated carrots

1/3 cup finely minced parsley

1/4 cup dried currants

1/4 cup freshly squeezed lemon juice

3 tablespoons olive oil

1 small clove garlic, minced

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon harissa (hot red pepper condiment), chili paste or crushed red pepper flakes

1. Place couscous and salt in a pot or lidded bowl. Stir in the boiling water. Immediately cover and let steep until the liquid has been absorbed, about 10 minutes. Fluff couscous with a fork then let cool to room temperature.

2. Add carrots, parsley and currants to couscous. In a small jar, combine lemon juice, oil, garlic, paprika, cumin and harissa. Shake well. Pour dressing over couscous mixture and stir well.