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

Cook Time 10

Total Time 15

Servings servings

Calories 313kcal

Author Meggan Hill

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 carrots grated or finely diced
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

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.
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. Serve at room temperature.

Notes

Adapted from The Barefoot Contessa Cookbook.

Nutrition