Go Back
–+ servings
Curried Couscous Salad - Supper with Michelle

Get the Recipe: Curried Couscous Salad

Yield: 4 people
Prep: 10 minutes
Cook: 10 minutes
Marinate: 20 minutes
Total: 40 minutes
It’s summer time and I’m craving lighter meals and ALL the salads! So I’d thought I’d share my recipe for my Curried Couscous Salad, which is soooo flavorful!
5 from 8 reviews
Print Recipe Pin Recipe

Ingredients

For the salad:

  • 1 cup pearl couscous
  • ½ cup golden raisins
  • 1 roasted bell pepper, from the jar, diced, about a half of a cup
  • ½ cup carrots, shredded
  • 2 scallions, thinly sliced
  • a small handfull fresh herbs, I typically use cilantro or parsley and a little mint
  • ½ cup feta cheese,

For the curry dressing:

  • ¼ cup olive oil, extra virgin
  • ¼ cup apple cider vinegar
  • 1 clove garlic, grated
  • 1 teaspoon honey, or pure grade A maple syrup
  • 1 teaspoon curry powder, mild
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fine salt

Instructions

Make the pearl couscous:

  • Prepare the couscous according to package. Rinse with cold water, drain, and set to the side.

Make the curry dressing:

  • Combine the ingredients for the dressing in a large bowl (that won't stain) and whisk well together.

Make the salad:

  • Add all the ingredient for salad in the large bowl with the dressing and lightly toss well together. Taste and season with more salt, if you feel it needs it. Cover and place in the refrigerator for 20 minutes to let the flavors marry. Serve and enjoy!
Serving: 18 ounces, Calories: 407kcal, Carbohydrates: 53g, Protein: 9g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 17mg, Sodium: 506mg, Potassium: 328mg, Fiber: 4g, Sugar: 13g, Vitamin A: 2927IU, Vitamin C: 7mg, Calcium: 131mg, Iron: 1mg