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Curried Couscous Salad

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Positively LOADED with flavor, this delicious Curried Couscous Salad recipe is sure to become a favorite!ย  Chewy couscous, crispy carrots, buttery garbanzo beans, sweet raisins, and a curry vinaigrette make this salad an absolute feast for the taste buds!

Be sure to also try our tasty Thai Quinoa Salad and Greek Orzo Salad!

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

There’s a story behind the creation of this dish.ย  Years ago my husband and I went on our usual Friday night date night.ย  I was trying to shed a few holiday pounds and didn’t want to go out to a restaurant for dinner.ย  I just wanted something relatively light and quick to eat.ย  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. ย 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.ย  One of them was a curried couscous salad and after one bite I was sold.ย  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 a copycat recipe.ย  The end results was perfect: the flavor and texture were spot on!

Below left is my copycat.ย  Below right is the original salad from the deli.

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

The contrasting flavors and textures in this curried couscous salad are sure to win you over.ย  Crispy carrots and plump chewy raisins mingle with buttery garbanzo beans, tender couscous, and a lemony honey-curry vinaigrette that’s simply heavenly.

You can serve this as light main dish or as a side dish paired with grilled chicken, pork, fish, etc.ย  This salad is quick to assemble it’s perfect for taking to work for lunch.ย  It’s also a terrific salad to take on your next picnic, potluck, or backyard BBQ.

This curried couscous salad is a sensory adventure and a real treat for the palate!

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

Can I Substitute a Grain for the Couscous?

You sure can!ย  Quinoa or millet, for example, both make great options.

Can This Couscous Salad Be Made In Advance?

Absolutely!ย  In fact, it’s much better the next day after the flavors have had time to meld.ย  So if you can resist, make it in advance for optimal flavor.ย  This couscous salad will keep for 4-5 days in the fridge.

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

Curried Couscous Salad Recipe

Let’s get started!

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

ingredients laid out on a cutting board

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. ย Set aside.

cooking the couscous

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

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

preparing the vinaigrette and putting ingredients in a large 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! ย The couscous absorbs the color of the curry and turmeric beautifully.

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

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

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

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

Enjoy!

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

For more delicious salads try our:

curried couscous salad recipe raisins honey sweet curry turmeric carrots garbanzo beans chickpeas deli copycat

Curried Couscous Salad

Positively packed with flavor, this curried couscous salad is a real feast for the taste buds!
5 from 13 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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. Let cool completely.
  • 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 main course or as a side dish along with chicken, pork, fish, etc.
    Will keep for 4-5 days in the fridge.

Nutrition

Calories: 354kcalCarbohydrates: 57gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 346mgPotassium: 368mgFiber: 6gSugar: 9gVitamin A: 3091IUVitamin C: 8mgCalcium: 49mgIron: 3mg
Keyword Curried Couscous Salad
Tried this recipe?Let us know how it was!

First published on The Daring Gourmet January 9, 2014

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 13 votes (4 ratings without comment)

68 Comments

  1. I just made this! It is so delicious. I used bulgur wheat instead of cous cous and stuck to the recipe and itโ€™s the best things Iโ€™ve tasted in a very long time. Thanks so much for sharing ๐Ÿ˜ƒ

  2. 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.

  3. 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 itโ€™s more for the flavor and I used chicken bouillon instead.
    Thanks so much!!
    -K

  4. 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!

  5. 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.

    1. 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.

  6. 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!

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

  8. 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 didnโ€™t see the step to chill over night – so itโ€™s chilling now – I love the dressing and think itโ€™s going to be fabulous!

  9. 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!

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

    1. 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.

      1. My ex and i have a running joke about all the cooking blogs that put the ingredients at the very bottom…itโ€™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.

        1. 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.

  11. 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.

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

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

  12. 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.

    1. 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.