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.

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