Curried Couscous Salad
Positively packed with flavor, this curried couscous salad is a real feast for the taste buds!
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: 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
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