Cous Cous & Carrot Salad

Last week I made my granddaughter Israeli CousCous and cooked carrots and made more than I needed for her, so I turned the leftovers into a chilled salad for dinner.  It was delicious!  Try this (to serve 4 as side dish):

2 cups cooked Israeli CousCous (chilled)

1 cup cooked baby carrots (chilled), chopped into 1/2″ dice

2 tbsp fresh lemon juice

3 tbsp fresh flat leaf parsley, chopped

1 tsp olive oil

dash of dijon mustard, dash each garlic powder, onion powder, salt & pepper

On the plate to complete the meal:  Thin sliced salami on olive bread with parmesan (toasted in toaster oven) and grape tomatoes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s