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Couscous Salad
The secret to this easy Couscous Salad is the balance of flavors and textures: chewy couscous, crunchy vegetables, crisp almonds, and sweetened cranberries, all tossed in a spiced (but not spicy) curry dressing.
👥 8 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a medium bowl, add dried couscous and butter. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let sit for ⏱️ 5 minutes to hydrate.
couscous (see note 1)2 cupsbutter1 tablespoon
2
Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry powder, and 1/4 teaspoon turmeric. Whisk until smooth.
red wine vinegar1 teaspooncurry powder (see note 2)1 teaspoon
3
Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Season to taste with salt and pepper and serve at room temperature.
couscous (see note 1)2 cups
Nutrition Facts
calories
287 kcal
fat Content
10 g
serving Size
0.5 cup
fiber Content
3 g
sugar Content
7 g
sodium Content
29 mg
protein Content
7 g
trans Fat Content
0.1 g
cholesterol Content
5 mg
carbohydrate Content
42 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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