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.
