Saladsbellyfull5.0
Curried Couscous Salad
This Curried Couscous Salad is crunchy, tangy, fresh and light, with ingredients like cucumbers, raisins, carrots, and almonds tossed in a flavorful curry vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 20 min🔥 Cook: 7 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
📝 Preparation Steps
1
In a medium pot of boiling salted water, cook 1 & 1/2 cups large pearl couscous for ⏱️ 7 minutes. Drain the couscous, and run under cold water until cool.
2
In the meantime, place 1/2 cup raisins in a small bowl and cover with boiling water. Set aside to plump up while the couscous cooks, then drain the raisins and pat dry.
3
Transfer couscous and raisins to a large mixing bowl.
4
Add in 1/2 cup toasted chopped almonds, 1 diced Persian cucumber, 3/4 cup shredded chopped carrot, and 1/2 cup chopped cilantro.
5
To a small jar with a lid, add 1/4 cup olive oil, 1/4 cup apple cider vinegar, 2 teaspoons curry powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Seal the jar and shake well until emulsified.
cup olive oil (or avocado oil)1/4cup apple cider vinegar (or red wine vinegar)1/4teaspoon garlic powder (or 1 finely minced garlic clove)1/2
6
Pour dressing over the couscous mixture and toss until everything is well coated.
7
Serve right away or chill in the refrigerator for an hour.
Nutrition Facts
calories
364 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
5 g
sugar Content
9 g
sodium Content
213 mg
protein Content
9 g
trans Fat Content
0.002 g
carbohydrate Content
49 g
saturated Fat Content
2 g
unsaturated Fat Content
13 g
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