Curried Couscous Salad

Name: Curried Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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; 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

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Author : Kimberly Killebrew

curried couscous salad

Instructions

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Step 1

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

Step 2

Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.

Step 3

To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.

Step 4

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.

Step 5

Serve as a light lunch or as a side dish along with chicken, fish, etc.

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