Curried Couscous Salad Recipe

Name: Curried Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups couscous; 1 ½ cups dried cranberries; 2 tablespoons curry powder; 2 teaspoons kosher salt; 2 teaspoons sugar; ½ cup orange juice; ½ cup extra virgin olive oil; ½ cup scallion, thinly sliced; ½ cup Italian parsley, chopped; 1 to 2 lemon, juice of; 1 ½ cups walnuts, toasted (optional)

Servings: persons

3 cups couscous
1 ½ cups dried cranberries
2 tablespoons curry powder
2 teaspoons kosher salt
2 teaspoons sugar
½ cup orange juice
½ cup extra virgin olive oil
½ cup scallion, thinly sliced
½ cup Italian parsley, chopped
1 to 2 lemon, juice of
1 ½ cups walnuts, toasted (optional)

1
Place couscous, cranberries, curry powder, salt, and sugar together in a heat-proof bowl and mix.
2
Add 3 cups boiling water to the bowl and add the orange juice and stir.
3
Cover the bowl with a dish and let stand 6 minutes.
4
Uncover and stir until the liquid is absorbed and the couscous is tender.
5
Fluff with a fork.
6
Add olive oil, scallions, parsley, lemon juice and toasted walnuts.
7
Mix all ingredients together until evenly distributed; taste and adjust seasonings: salt, pepper and lemon juice.
8
Serve at room temperature.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups couscous, 1 ½ cups dried cranberries, 2 tablespoons curry powder, 2 teaspoons kosher salt, and more.

Yes, Curried Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Couscous Salad

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