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.
Servings: 6 people
Ingredients
- 1 & 1/2 cups Israeli couscous (large pearl couscous)
- 1/2 cup golden raisins
- 1/2 cup toasted almonds , chopped
- 1 small Persian cucumber , diced very small
- 3/4 cup shredded and chopped carrot
- 1/2 cup chopped fresh cilantro (or parsley)
- 1/4 cup olive oil (or avocado oil)
- 1/4 cup apple cider vinegar (or red wine vinegar)
- 2 teaspoons Madras yellow curry powder
- 1/2 teaspoon garlic powder (or 1 finely minced garlic clove)
- 1/2 teaspoon coarse salt
Instructions
- 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.
- 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.
- Transfer couscous and raisins to a large mixing bowl.
- Add in 1/2 cup toasted chopped almonds, 1 diced Persian cucumber, 3/4 cup shredded chopped carrot, and 1/2 cup chopped cilantro.
- 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.
- Pour dressing over the couscous mixture and toss until everything is well coated.
- Serve right away or chill in the refrigerator for an hour.
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Sodium: 213mg | Potassium: 395mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2806IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg