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Curried Couscous Salad is as easy as boiling water. Literally! It's also DELICIOUS with sweet, salty, spicy, crunchy, and chewy flavors, all in one bowl!

Curried Couscous Salad

Curried Couscous Salad is as easy as boiling water. Literally! It's also DELICIOUS with sweet, salty, spicy, crunchy, and chewy flavors, all in one bowl!

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 257 kcal

Ingredients

  • 2 cups couscous
  • 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
  • 1/4 teaspoon ground turmeric
  • 1/2 cup grated or finely diced carrots
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup finely chopped red onions
  • 3 scallions. thinly sliced
US Customary - Metric

Instructions

  1. Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.

  2. 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.

  3. 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. Serve at room temperature.

Recipe Notes

Adapted from The Barefoot Contessa Cookbook.