4 cups water
3/4 cup cous cous
1 whole carrot, grated
1 cup frozen corn, thawed
2 cups fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon salt
2 tablespoon olive oil
Boil 4 cups of water, pour over cous cous, cover and let sit & cool.
Once cous cous is cool and ready, mix in ingredients and store in fridge.
Great as a lunch or a side salad.