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.
Curried Couscous Salad
- 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)
- black pepper
- 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.