Middle Eastern Carrot Salad

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2 cups coarsely chopped carrot (about 4 medium)

1 cup uncooked Israeli couscous

2 1/4 cups water

1 (3-inch) cinnamon stick

3 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh parsley

2 1/2 tablespoons extravirgin olive oil

1/4 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon ground cumin

1 garlic clove, minced

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