Curried Couscous Salad – Packed with nutrients and LOADED with flavor, this delicious curried couscous salad recipe is sure to become a favorite!
A healthy and satisfying curried couscous salad with a wonderful flavor and packed full of healthy ingredients. Quick to assemble, it’s perfect for taking to work for lunch, enjoying as a light dinner or serving as a side dish.
There’s a story behind the creation of this dish. A few years ago my husband and I went on our usual Friday night date night. I was trying to shed a few holiday pounds and I didn’t want to go to a restaurant just to end up paying a premium for a salad. But I was also starving. So here’s what happened:
Before we moved on to the “date” portion of the night we had to pick up a couple of groceries from the store. We headed over to the deli where my husband grabbed a sandwich and I got a small portion of a couple of different salads to try. One of them was a curried couscous salad and one bite and I was sold. I knew I’d have to recreate it at home so I left a few bites of it to take home so that I could do a side-by-side taste comparison as I worked on the perfect copycat recipe. The end outcome was perfect – the flavor and texture spot on!
Below left: My copycat. Below right: The original salad from the deli.
The flavors in this savory-sweet salad and the contrasting textures make this salad an absolute delight.
This salad keeps for a few days and the flavor is even better the next day after the flavors have had time meld.
Curried Couscous Salad Recipe
Let’s get started!
A ton of healthy ingredients go into this salad: Garbanzo beans, carrots, celery, parsley, green onions, extra virgin olive oil, vinegar, honey, raisins (or dried currants if you prefer, they’re smaller – or even dried cherries or cranberries), curry powder, and turmeric. And if you want to bump up the health factor you can even substitute quinoa or millet for the couscous.
To prepare the couscous, simply add the water to a medium saucepan along with the salt and olive oil, bring to a boil, add the couscous, immediately turn off the heat, cover, and let sit for 15 minutes.
After 15 minutes, fluff with a fork and place it in a very large mixing bowl. Set aside.
Combine all the dressing ingredients and whisk until combined. Set aside.
Add all the veggies, the parsley, raisins and garbanzo beans to the couscous. Look at that beautiful array of colors and nutrients.
Stir to combine, then pour the dressing over it, about 1/3 at a time, stirring between additions to combine the salad.
That’s it! The couscous absorbs the color of the curry and turmeric beautifully.
Cover the couscous with a lid or plastic wrap. Because of the vinegar/acid content, make sure it’s in either a glass or plastic bowl. Refrigerate overnight for best results. The flavors need time to meld.
This couscous salad is perfect as a light lunch or as a side with dinner. Enjoy it along with some grilled chicken or fish.
Enjoy!
For more delicious salads try our:
- Thai Quinoa Salad
- Greek Wheat Berry Salad
- Southern Sorghum and Black Eyed Pea Salad
- Greek Orzo Salad
- Asian Wheat Berry Salad
- Mexican Wheat Berry Salad
Curried Couscous Salad
Ingredients
- 2 cups uncooked couscous
- 1 cup finely shredded carrot
- 3/4 cup finely chopped celery
- 3 green onions , finely sliced
- 1/2 cup chopped fresh parsley
- 1 cup canned drained garbanzo beans
- 1/2 cup raisins or dried currants
- 1-2 tablespoons finely minced preserved lemon (optional but fabulous)
- For the Dressing:
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey (Vegans: use agave nectar)
- 2 tablespoons curry powder
- homemade curry powder recipe
- 1 tablespoon turmeric powder
- 1 tablespoon vegetable broth powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
- Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
- To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
- Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
- Serve as a light lunch or as a side dish along with chicken, fish, etc.
First published on The Daring Gourmet January 9, 2014
Kimia says
Hi this recipe was a dream come true when I found it! Ever since my aunt created a couscous salad recipe she ate from Whole Foods and brought over for dinner for me, I instantly fell in love and have been trying to replicate and find the recipe for it seems like what has been forever. After going over your recipe, mine actually turned out pretty much the same!! The only thing I did not have was the vegetable broth powder but like you said it’s more for the flavor and I used chicken bouillon instead.
Thanks so much!!
-K
Kimberly @ The Daring Gourmet says
Fantastic, Kimia, I’m so happy to hear that, thank you!
Patricia says
Hi Kimberly, I don’t have the vegetable broth powder. What is the function of that ingredient in the recipe, and what item could be subbed in? This recipe looks divine; excited to try it!
Kimberly @ The Daring Gourmet says
Hi Patricia, it contributes more flavor. Chicken bouillon/broth powder will probably work also if you don’t have vegetable.
Patricia says
Thank you; making it this wkend!
Ellen says
Your recipe looks delicious.My question is about curry. I use Mae Ploy brand curry paste. I think 2 tablespoons of paste would be stronger than powder. How much paste would I use, and would I use red, green or yellow curry paste? Thank you.
Kimberly @ The Daring Gourmet says
Hi Ellen, yellow curry paste would be the closest. It’s hard to say how much to use because curry paste includes other ingredients besides curry powder so using less may mean not enough of the curry powder flavor but using 2 tablespoons might mean the other ingredients in the paste are overpowering. It’s probably safest to go with a little less and if needed you can add more the next time around.
Jen says
Kimberly, I can’t tell you how thrilled I was to come across your recipe recently! About 15 years ago, my local Ralph’s grocery store carried a very similar salad at their deli counter and it was love at first bite for me. I so loved and craved this deli salad that, whenever I was running errands nearby on my lunch hour, I would duck into the Ralph’s deli to grab a container of it to enjoy for lunch back at my desk. Then, sadly, my local Ralph’s discontinued carrying it about 10 years ago. Ever since then, I would periodically search online in the vain hope of finding a copycat recipe in order to try to replicate the salad at home. But, no other recipes even came remotely close — that is, until I finally strung together exactly the right combination of search words and just happened to stumble upon your version. You absolutely nailed the flavor profile, colors, and textures. I was also pleasantly surprised to find that I already had nearly all of the ingredients on hand, with the exception of the currants, which I substituted with chopped dried cherries and it was still scrumptious. Thank you so much for making a small dream of mine finally come true!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Jen, thank you so much for your feedback! <3
Haven Burton says
I just made this with Cauliflower rice instead of couscous, and I added chopped cashews and IT IS DELISH. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Great idea, Haven, and I’m glad you enjoyed it, thanks for the feedback!
Andrea says
Can this salad be frozen?
vickie says
do you have the nutritional values per a one cup serving …..absolutely love this salad!
Izzy says
I never follow a recipe exactly – just my nature. I added some garam masala to the dressing in addition to the other spices and some lemon juice. I had no green onions so used sweet Maui – just a little and used a Trader Joe couscous mix that has quinoa, orzo, Israeli couscous, etc. then I added shrimp for some protein. I didn’t see the step to chill over night – so it’s chilling now – I love the dressing and think it’s going to be fabulous!
Kimberly @ The Daring Gourmet says
That sounds great, Izzy, happy eating! :)
Erica says
Love this! I didn’t have honey so I used maple syrup. I added roasted red peppers and pine nuts because my huband loves them :) Didn’t have preserved lemons so I added lemon zest. Sharing with my food and wine club. THANKS!
Kimberly @ The Daring Gourmet says
Fantastic, Erica, thank you, and those sound like great additions!