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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.
Megganโs notes
As a classically-trained chef, I love balancing colors, flavors, and textures in my recipes. This colorful Couscous Salad hits all the right notes by combining tender couscous with plenty of raw vegetables, dried fruit, and nuts in a creamy, curry spice-filled dressing.
Note that this recipe is spiced, not spicy, because of the curry powder. Curry powder is a savory blend of turmeric, coriander, and cumin that adds a kick, but not heat, to the salad. Itโs different from garam masala, which has sweeter spices like cinnamon and cardamom.
My biggest pro tip is to look for delicate, Moroccan-style couscous, the tiny and light pasta beads, rather than Israeli couscous, which is larger and pearled. Moroccan-style couscous is smaller and finer than Israeli couscous, and itโs a great match for this salad because it absorbs the dressing and flavors more effectively, especially if you make this couscous salad recipe one day in advance.
If youโre in a hurry or want a quick cheat, swap in shredded carrots from the produce aisle instead of chopping up whole carrots. Serve this salad, in all its complex flavors, with simple main dishes like grilled pork chops, rotisserie chicken, or turkey meatballs.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Couscous:ย Look for Moroccan-style couscous, the tiny pasta beads, rather than Israeli couscous, which is larger and pearled.ย
- Butter: Add this to the couscous with boiling water to hydrate the grains while infusing them with a rich, buttery flavor.
- Olive oil: Adds flavor and smoothness to the sauce.
- Yogurt: Use either plain or Greek yogurt here to make a creamy dressing for the salad.
- Red wine vinegar: A touch of acid helps balance out the flavors of the dressing.
- Curry powder:ย This blend of turmeric, coriander, and cumin adds a savory kick to the salad. Itโs different from garam masala, which has sweeter spices like cinnamon and cardamom.
- Cranberries: Dried cranberries add sweetness to this salad and taste great with the curry powder dressing. Or, substitute raisins or chopped dried apricots.
- Carrots:ย I love a tiny dice for my carrots, but you can substitute shredded carrots from the produce aisle.
- Almonds: Nuts are interchangeable in many recipes, but I think almonds are best here. Walnuts, pecans, and cashews all have distinct flavors that I find overpowering in this side dish.
- Red onions and scallions: Similar but different in color and flavor, I double up on onion types. You can substitute white or yellow onions for the red if thatโs what you have. If they seem too harsh (what I call โangryโ onions), soak them in ice water for 10 minutes to tame the heat.
Step-by-step instructions
- 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.
- Meanwhile, in a small bowl, combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry powder, and ยผ teaspoon turmeric. Whisk until smooth.
- Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix inย carrots, cranberries, almonds, red onions, and scallions. Season to taste with salt and pepper and serve at room temperature.
Recipe tips and variations
- Yield:ย My Couscous Salad recipe makes about 4 cups of salad, enough for 8 servings, ยฝ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.ย
- Make ahead: Combine the dressing ingredients in a jar with a lid up to 3 days in advance. Shake or whisk to recombine before using.
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Couscous Salad
Ingredientsย
- 2 cups couscous (see note 1)
- 1 tablespoon butter
- 1 1/2 cups boiling water
- 1/4 cup olive oil
- 1/4 cup yogurt (Greek or regular)
- 1 teaspoon red wine vinegar
- salt and freshly ground black pepper
- 1 teaspoon curry powder (see note 2)
- 1/4 teaspoon ground turmeric
- 1/2 cup carrots grated or finely diced (see note 3)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup red onions finely chopped
- 3 scallions thinly sliced
Instructionsย
- 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.
- Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry powder, and ยผ teaspoon turmeric. Whisk until smooth.
- Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix inย carrots, cranberries, almonds, red onions, and scallions. Season to taste with salt and pepper and serve at room temperature.
Notes
- Couscous: Look for Moroccan-style couscous, the tiny pasta beads, rather than Israeli couscous which is larger and pearled.ย
- Curry powder: This blend of turmeric, coriander, and cumin adds a savory kick to the salad. Itโs different from garam masala, which has sweeter spices like cinnamon and cardamom.
- Carrots: I love a tiny dice for my carrots, but you can substitute shredded carrots from the produce aisle.
- Yield:ย My Couscous Salad recipe makes about 4 c. of salad, enough for 8 servings, ยฝ c. each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.ย