Sunday, February 2, 2014

Vegan Curry Couscous Salad [Recipe]

Eating this salad will always remind me of the first time my husband I made it. We went to a play in a park and brought a picnic lunch. I do not remember where I found this recipe, but we made it for the first time that day and really enjoyed it. As I was going through old recipes, I found this one and immediately pulled it out to make it.

Light and fluffy couscous gets curried with yellow curry powder, cranberries, and scallions. A variety of opposite flavors (sweet, salt, spicy) makes a perfect combination for a hearty and filling salad. If you are not a big fan of couscous, you can try a variation with a grain like quinoa.

Curry Couscous Salad with Cranberries

Yield: 6 servings
Prep time: 10 minutes

Vegan, Vegetarian, Dairy Free, Nut Free

1 1/2 cups dry couscous
2 1/4 cups of boiling water
1/2 cup cranberries
1 tbsp yellow curry powder
1 tsp salt
Juice of 1 orange
1 tbsp olive oil
3-4 scallions, sliced
Juice of 1/2 lemon

  1. Place couscous, cranberries, and yellow curry powder into a large bowl. 
  2. Mix to combine.
  3. Pour boiling water over couscous and cover bowl (plate, lid, or plastic wrap).
  4. Let sit for 5 minutes.
  5. Fluff with fork and add the rest of the ingredients and mix.
  6. Serve immediately or chill in the fridge until ready to use.

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