1 cup (250 mL) couscous
1/4 cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) pepper
In saucepan, bring 1-1/2 cups (375 mL) water to boil; stir in couscous. Remove pan from heat; cover and let stand for 5 minutes.
Transfer to bowl, fluffing with fork; let cool for 10 minutes. Meanwhile, peel and shred carrots; add to couscous along with parsley.
In bowl, whisk together lemon juice, oil, 1 tbsp (15 mL) water, garlic, salt, sugar and pepper; pour over couscous mixture and toss gently to coat.