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Good Cheap Eats

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Curried Couscous Salad

Jessica Fisher · April 8, 2010 · 2 Comments

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spoon resting in a pot of Couscous Salad

Years ago, I worked for my college catering company, making salads, sandwiches, and deli trays. One of the recipes I frequently made was one similar to this one. It was filling and tasty and spicy. Not hot-spicy, but exotic spicy, using seasonings I hadn’t ever come in contact with before.

This is a great salad to prepare during Spring and Summer as it doesn’t heat up the kitchen and the tomatoes and bell pepper add a refreshing coolness.

Couscous Salad in a pot
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Curried Couscous Salad

This Curried Couscous Salad comes together quickly and easily. Studded with beans, peppers, and raisins and infused with curry powder, it's delicious as a side dish or a light vegetarian main dish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: couscous, Moroccan couscous
Servings: 4
Calories: 485kcal
Author: Jessica Fisher

Ingredients

  • 1 3/4 cup chicken stock or water
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 1/2 cup couscous a 10-ounce package
  • 1 cup garbanzo beans drained and rinsed
  • 1 red bell pepper chopped
  • 3 tbsp raisins
  • 2 green onion chopped
  • 1 tbsp parsley (chopped)
  • salt
  • black pepper

Instructions

  • In small saucepot, combine the chicken broth, lemon juice, olive oil, curry powder, and cumin. Bring to simmer and remove from heat. Stir in the couscous and cover. Allow to sit 5 minutes.
  • The couscous should absorb all the liquid. Fluff with fork and transfer to serving bowl.
  • Stir in the garbanzo beans, red bell pepper, raisins, green onions, and parsley. Chill.
  • Season to taste with salt and pepper. Chill before serving.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1/4 the recipe.

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Sodium: 393mg | Potassium: 481mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 3mg

 

Filed Under: Pasta, Recipe, Salads Tagged With: dairy-free, packable

Reader Interactions

Comments

  1. Jessie says

    July 1, 2014 at

    We aren’t big curry people….Would it defeat the purpose to leave it out? Would there be a good substitute that would help with some flavor?

    Reply
    • Jessica Fisher says

      July 1, 2014 at

      Nah, that’s fine. Leave it out if you like. Though, it’s not a strong flavor.

      Reply

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