Ready to expand your views on salads? This Curried Couscous Salad is packed with flavor & is anything but a typical salad. The aromas from this salad are intense (in a good way) and remind me of the spice markets in Marrakech. Based on the number of times I got lost wandering the medinas, I am very well acquainted with these spices. I went around & around in circles, over & over again! It was embarrassing, but also one of the best things about my trip!
Whether you choose to make this salad as an entree or side dish, lunch or dinner, or all of the above it just works!
Curried Couscous Salad
A salad that truly packs a punch with flavors & aromas.
Servings: 2
Ingredients
- 2 cups couscous
- 2 cups water
- 1 tbsp curry powder
- 1/2 tbsp dried coriander
- 1 1/2 cups shredded carrots
- 1/2 cup sliced red onion
- 1/2 cup golden raisins
- 1 cup fresh flat leaf parsley chopped
- 1/4 cup fresh mint leaves
- 1/4 cup sliced almonds
- 1/4 cup pomegranate seeds optional garnish
- 1/2 cup roasted chickpeas optional protein
Vinaigrette
- 1 tbsp dijon mustard
- 1 tsp honey *apple honey or agave for vegan
- 2/3 cup apple cider vinegar
- 1/3 cup pomegranate juice *sub orange juice if can't find
- 1/3-1/2 cup olive oil
Instructions
- 1. In a medium pot, bring the water to a boil. Stir in the couscous, curry powder & coriander. Remove from heat, cover & let sit for 5-10 minutes. Remove lid & fluff with a fork to gently break up the pieces. Set aside.
- Make the vinaigrette by whisking all ingredients together until well combined. Set aside for flavors to develop.
- Slice the red onion into thin, bite-size strips.
- Shred or slice carrots into matchstick size strips.
- Pull the leaves off the parsley and mint stems, bundle & thinly chop.
- In a large bowl, add all salad ingredients, tossing to distribute.
- Pour half of the vinaigrette over the salad & toss well. Serve the remaining vinaigrette on the side to drizzle on top if needed.
- Garnish with pomegranate seeds & mint leaves if using.
Notes
This salad is great for a main meal for lunch/dinner or could be used as a side dish to some of your favorite entrees.
If you would like to bulk the salad up, add some roasted chickpeas to add additional protein.
End up with leftovers? Add some fresh greens & transform it into a new salad. Not feeling another salad? Toast up your favorite slice of bread & top with scoop & a drizzle.
Enjoy!!!!!