Curried Couscous Salad
User Reviews
5
Curried Couscous Salad
Description
This salad starts with couscous infused by boiling water seasoned with curry powder, turmeric, and a pinch of salt, resulting in a fragrant and spiced base. After fluffing and cooling, the couscous is tossed with chickpeas, sliced olives, green onions, diced bell pepper, cucumber slices, toasted slivered almonds, dried fruits such as raisins and apricots, and crumbled feta to add creaminess and tang.
The dressing blends extra virgin olive oil, fresh lemon juice, Dijon mustard, mint leaves, and a pinch of salt. This mixture provides a fresh, zesty contrast that complements the warm spices in the couscous and the sweet dried fruit. Toasting almonds enhances their flavor and adds crunch to the dish.
Curried Couscous Salad can be served immediately or chilled to let the flavors meld further. It makes a colorful, hearty salad suitable for picnics, buffets, or as a side with grilled meats or vegetables, offering an appealing combination of textures and flavors.
To toast almonds quickly, use a skillet over medium heat, stirring frequently until golden and fragrant, or microwave them in a single layer until lightly toasted.
Ingredients
curried couscous
- 1 cup couscous dry
- 1 tsp curry powder
- 1 tsp Turmeric
- pinch salt coarse
salad
- 1 cup chickpeas
- 1/3 cup olives pitted, sliced or halved
- 6 green onion thinly sliced
- 1 bell pepper diced
- 2 small Persian cucumber or pickling cucumber, sliced into half moons
- 1/3 cup almonds slivered, toasted
- 1/2 cup dried fruits such as raisins, currants, and apricots
- 1/2 cup feta cheese crumbled or diced
dressing (you may not need all of the dressing)
- 1/3 cup extra virgin olive oil
- 3 Tbsp lemon juice fresh squeezed
- 8 mint leaves
- 1 tsp Dijon mustard
- salt pinch
Instructions
- To hydrate the couscous follow your package instructions as couscous can vary. I place the couscous in a heatproof bowl. Then I bring 1 cup water with the curry powder, turmeric, and salt to a boil, and pour over the couscous. Cover and let sit for 5 minutes. Then take a fork and fluff the couscous, scraping the fork over each layer until fluffy and lump free. Set aside to cool.
- Place the dressing ingredients into a small food processor and blend until smooth. Taste to adjust.
- Add the cooled couscous to a large mixing bowl and add the rest of the salad ingredients. Toss with about half of the dressing to start. Add more as needed. Note: I like to add the feta cheese at the end so it stays more intact.
- Serve right away or chill until needed. Will keep several days in the refrigerator.
Notes
- Toast the almonds in a skillet over medium heat, stirring constantly, until golden and fragrant to enhance their flavor.
- An alternative almond toasting method is microwaving them in a single layer for up to 2 minutes, watching closely to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 8mg | 3% |
| Sodium | 212mg | 9% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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