Monday, June 11, 2012

Carrot and Couscous Salad

I tend to go with the basics when it comes to side dishes...rice, mashed or baked potatoes, even rice-a-roni or pierogies, and lately, quinoa.  But, sometimes the same-old, same-old gets a bit...well, old.  When I am in the mood for a side dish that's a little different, this one fits the bill perfectly.  It is super easy to make and seems to really hit the spot for spring and summer, as it is nice and light and a little bit sweet.  My kids love it because of the raisins, and I love that they hardly realize that there are shredded carrots in it, as well.  Buying pre-shredded carrots would cut the time down on this recipe quite a bit, but I like mine finely shredded so I take the time to do it myself.  This delicious side is all you need next to some simply prepared chicken, steak, or pork.  It even makes plenty for leftovers...Yum!

  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 4-5 carrots, shredded
  • 1/4 c olive oil
  • juice of one lemon
  • 3 T orange juice
  • 3/4 cup of raisins
  • a sprinkle of cumin 
  • salt and pepper to taste

  1. Boil water, add couscous.  Remove from heat, cover, and let sit for about 10 minutes.
  2. In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
  3. Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins.  Toss well and serve.
NOTE:  The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!

Click on picture to enlarge
Difficulty: Very easy
Time:  With pre-shredded carrots, this takes about 15-20 minutes.  If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends

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