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.

Course Salad

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1/2 cup each)

Calories 287kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

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 1/4 teaspoon turmeric. Whisk until smooth.
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.

Notes

Couscous: Look for Moroccan-style couscous, the tiny pasta beads, rather than Israeli couscous which is larger and pearled.
Curry powder: This blend of turmeric, coriander, and cumin adds a savory kick to the salad. It's 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: My Couscous Salad recipe makes about 4 c. of salad, enough for 8 servings, 1/2 c. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition