Curried Couscous Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
354 kcal
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Course
Side Dish, Main Course
Curried Couscous Salad
Description
Cooked couscous is fluffed and cooled before being combined with finely shredded carrot, diced celery, sliced green onions, chopped fresh parsley, canned garbanzo beans, and dried fruit such as raisins or currants. The optional addition of preserved lemon adds a bright, citrusy note.
The dressing is a blend of apple cider vinegar, extra virgin olive oil, honey or agave nectar, curry powder, turmeric, vegetable broth powder, and freshly ground black pepper, which is whisked until emulsified and poured gradually over the salad. This allows the flavors to meld overnight in the refrigerator, creating a cohesive dish seasoned with warm spices and balanced acidity.
Curried Couscous Salad works well as a light main course or a vibrant side dish to grilled meats, poultry, or fish. It stores well for several days in the fridge, making it practical for meal prep or entertaining.
Ingredients
- 2 cups couscous uncooked
- 1 cup carrot finely shredded
- 3/4 cup celery finely chopped
- 3 green onions , finely sliced
- 1/2 cup parsley chopped, fresh
- 1 cup garbanzo beans canned, drained
- 1/2 cup raisins or dried currants
- 1-2 tablespoons preserved lemon optional but fabulous, finely minced
- For the dressing:
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey (Vegans: use agave nectar)
- 2 tablespoons curry powder
- curry powder homemade
- 1 tablespoon turmeric powder
- 1 tablespoon vegetable broth powder
- 1/2 teaspoon black pepper freshly ground
Instructions
- To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Let cool completely.
- Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine. To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.Serve as a light main course or as a side dish along with chicken, pork, fish, etc.Will keep for 4-5 days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 346mg | 14% |
| Potassium | 368mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3091IU | 62% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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