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Home Ā» Food Ā» By Country or Region Ā» Asia Ā» India Ā» Curried Couscous Salad

Curried Couscous Salad

June 4, 2020 by Kimberly Killebrew Ā· 59 Comments

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Curried Couscous SaladĀ  – Packed with nutrients and LOADED with flavor, this delicious curried couscous salad recipe is sure to become a favorite!

curried couscous salad recipe copycat best homemade chickpeas garbanzo beans raisins carrots

A healthy and satisfying curried couscous salad with a wonderful flavor and packed full of healthy ingredients. Ā 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.Ā  A few years ago my husband and I went on our usual Friday night date night.Ā  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.Ā  But I was also starving.Ā  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. Ā 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.Ā  One of them was a curried couscous salad and one bite and I was sold.Ā  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.Ā  The end outcome was perfect – the flavor and texture spot on!

Below left:Ā  My copycat.Ā  Below right:Ā  The original salad from the deli.

curried couscous salad recipe copycat best homemade chickpeas garbanzo beans raisins carrots

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 copycat best homemade chickpeas garbanzo beans raisins carrots

Curried Couscous Salad Recipe

Let’s get started!

A ton of healthy ingredients go into this salad: Ā Garbanzo beans, carrots, celery, parsley, green onions, extra virgin olive oil, vinegar, honey, raisins (orĀ dried currants if you prefer, they’re smaller – or even dried cherries or cranberries), curry powder, and turmeric.Ā  And if you want to bump up the health factor you can even substitute quinoa or millet for the couscous.

Curried Couscous Salad prep 4

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. Ā Set aside.

making couscous

Combine all the dressing ingredients and whisk until combined. Ā Set aside.

Add all the veggies, the parsley, raisins and garbanzo beans to the couscous. Look at that beautiful array of colors and nutrients.

making vinaigrette and adding ingredients to a bowl

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! Ā The couscous absorbs the color of the curry and turmeric beautifully.

adding vinaigrette to the salad

Cover the couscous with a lid or plastic wrap. Ā Because of the vinegar/acid content, make sure it’s in either a glass or plastic bowl. Ā Refrigerate overnight for best results. Ā The flavors need time to meld.

This couscous salad is perfect as a light lunch or as a side with dinner. Ā Enjoy it along with some grilled chicken or fish.

Enjoy!

curried couscous salad recipe copycat best homemade chickpeas garbanzo beans raisins carrots

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 recipe copycat best homemade chickpeas garbanzo beans raisins carrots

Curried Couscous Salad

Kimberly Killebrew
Packed with nutrients and LOADED with flavor, this delicious curried couscous salad is sure to become a favorite!
Print Recipe
5 from 7 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish, Side Dish
Cuisine American, Indian
Servings 8
Calories 354 kcal

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.

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 346mg | Potassium: 368mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3091IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 3mg
Keyword Curried Couscous Salad
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet January 9, 2014

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59 Comments →

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59 Responses

  1. Gary says

    August 7, 2020 at 6:12 pm

    We’re in love with this recipe, it has just the right touch of spice, heat and sweet. I thought I had Turmeric on hand but used a bit of Bijol for color and Sumac for the earthy flavor and it turned out great. This recipe seems to lend itself for the creative cook to play with…We’re glad you posted it, we’ll use it repeatedly.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 17, 2020 at 9:20 pm

      I’m so happy to hear that, Gary, thank you!

      Reply
  2. Kimia says

    June 28, 2020 at 11:42 pm

    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

    Reply
    • Kimberly @ The Daring Gourmet says

      June 29, 2020 at 9:44 am

      Fantastic, Kimia, I’m so happy to hear that, thank you!

      Reply
  3. Patricia says

    June 24, 2020 at 7:43 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2020 at 11:24 pm

      Hi Patricia, it contributes more flavor. Chicken bouillon/broth powder will probably work also if you don’t have vegetable.

      Reply
      • Patricia says

        June 26, 2020 at 10:24 am

        Thank you; making it this wkend!

        Reply
  4. Ellen says

    June 24, 2020 at 4:15 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2020 at 4:36 pm

      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.

      Reply
  5. Jen says

    June 14, 2020 at 11:46 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 14, 2020 at 8:38 pm

      I’m absolutely thrilled to hear that, Jen, thank you so much for your feedback! <3

      Reply
  6. Haven Burton says

    November 15, 2019 at 3:03 pm

    I just made this with Cauliflower rice instead of couscous, and I added chopped cashews and IT IS DELISH. Thanks for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 15, 2019 at 4:00 pm

      Great idea, Haven, and I’m glad you enjoyed it, thanks for the feedback!

      Reply
  7. Andrea says

    July 18, 2019 at 11:27 am

    Can this salad be frozen?

    Reply
  8. vickie says

    March 24, 2019 at 5:43 pm

    do you have the nutritional values per a one cup serving …..absolutely love this salad!

    Reply
  9. Izzy says

    January 12, 2019 at 8:00 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 12, 2019 at 8:18 pm

      That sounds great, Izzy, happy eating! :)

      Reply
  10. Erica says

    October 22, 2017 at 1:09 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 22, 2017 at 2:34 pm

      Fantastic, Erica, thank you, and those sound like great additions!

      Reply
  11. Anonymous says

    July 10, 2017 at 6:15 pm

    what is really silly about the layout of this recipe is that all the ingredients are listed at the BOTTOM of the page …..

    Reply
    • Kimberly @ The Daring Gourmet says

      July 10, 2017 at 6:18 pm

      What’s silly about that? The step-by-step preparation pictures are shown first followed by the recipe. It’s a pretty logical progression and is typical of most recipe blogs. Best of all, this recipe and all others on my blog are provided to you for FREE – you’re welcome.

      Reply
      • Allison says

        November 28, 2017 at 10:44 pm

        My ex and i have a running joke about all the cooking blogs that put the ingredients at the very bottom…it’s super annoying when you pull the page up to double check the ingredients and you have to scroll all the way to the bottom again.
        And honestly sometimes all the back story about how great aunt sally always made this dish etc gets tedious to read through. We just want the instructions.

        Reply
        • Kimberly @ The Daring Gourmet says

          November 29, 2017 at 12:41 am

          Hey Allison, we food bloggers have a running joke as well about the people who complain about having to take an extra couple of seconds to scroll to get a FREE recipe. If you’d rather bypass the talk about Great Aunt Sally, you can always BUY a cookbook. Otherwise, the next time you find yourself having to do a bit of scrolling on whichever food blog you’re visiting, please realize that we work very hard in order to provide a FREE service to our readers.

          Reply
  12. Mary says

    July 10, 2017 at 4:51 pm

    Great recipe! I have made it twice and each time it just tasted better. I did add half a lemon and more honey as my curry powder was way too spicy. I also added dried apricots, it added a nice sweetness to offset the spice.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 10, 2017 at 5:18 pm

      Fantastic, Mary, thank you! We love this salad too and I just made a batch of it last week for an outdoor potluck.

      Reply
  13. Brent says

    June 10, 2017 at 11:39 am

    Wonderful salad. I substituted Cilantro for the parsley and added 1/2 C of Craisins.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 10, 2017 at 11:45 am

      Fantastic, Brent, thank you! I just made this again last week as a side dish for an outdoor get-together. We love it, too!

      Reply
  14. Jenn says

    February 9, 2017 at 2:40 pm

    sounds lovely, Im going to try it for dinner tonight. Any idea how many calories this might be.
    looking for something to fit my diet.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 9, 2017 at 5:21 pm

      Thanks, Jenn. I don’t have that info on hand but sites like caloriecount.com and fitday.com are a great resource – you simply enter the ingredients and their quantities and they automatically generate all the nutritional info for you.

      Reply
  15. Matt says

    December 30, 2016 at 4:05 pm

    I’m a student living in a house where we do rotational cooking. My roommates consistently get excited when I make this dish! It’s a big hit. I even make it for my parents sometimes now.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 30, 2016 at 4:23 pm

      That’s terrific, Matt, I’m so glad it’s been a hit – thank you!

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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