Get the Recipe: Curried Couscous Salad
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!
Ingredients
For the curry vinaigrette:
- ¼ cup olive oil, extra virgin
- ¼ cup apple cider vinegar
- 1 teaspoon curry powder, mild
- 1 tablespoon pure grade A maple syrup
- 1 clove garlic, grated
- ¼ teaspoon ground turmeric
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine salt, or to taste
For the salad:
- 1 cup pearl couscous
- 1 roasted bell pepper, from the jar, diced, about a half of a cup
- ½ cup golden raisins
- ½ cup carrots, shredded
- ½ cup feta cheese, crumbled
- a small handfull fresh herbs such as cilantro or parsley
- 2 scallions, thinly sliced
Instructions
Make the curry vinaigrette:
- Combine the ingredients for the vinaigrette in a large bowl (one that won't stain) and whisk well together.
Make the pearl couscous:
- Prepare the couscous according to package. Rinse with cold water, drain, and transfer to the large bowl with the vinaigrette.
Make the salad:
- Add all the ingredient for salad in the large bowl with the vinaigrette 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