Recipe for couscous salad with carrot and raisins  Karoline
Boehm Goodnick for The Boston Globe  Serves 4  Dress couscous
with raisins, slivered almonds, lemon rind, and carrots, then
toss it with a lemony cumin vinaigrette. Because this salad is
good at room temperature, it makes a great quick side dish for a
busy weeknight and travels well to a potluck.  ½ cup slivered
almonds 1 cup water Grated rind of ½ lemon Salt and pepper, to
taste 4 tablespoons olive oil 1 cup couscous ¼ cup raisins ½
bunch scallions, thinly sliced 1 carrot, grated ½ teaspoon whole
cumin seeds Juice of 1 lemon  Advertisement - Continue Reading
Below  1. In a skillet over medium-high heat, toast the almonds,
tossing constantly, for 3 minutes or until they are evenly
browned. Remove from skillet; cool. Wipe out the skillet.  2. In
a saucepan combine the water, lemon rind, salt, and 1 tablespoon
of the oil. Heat until hot. Add the couscous and raisins, cover
with a lid, and remove from the heat. Let the mixture sit for 10
minutes, or unt