curried couscous salad

Packed with nutrients and LOADED with flavor, this delicious curried couscous salad is sure to become a favorite!

Curried Couscous Salad

couscous

carrot

celery

green onions (, finely sliced)

parsley

garbanzo beans

raisins currants

preserved lemon

For the Dressing:

apple cider vinegar

extra virgin olive oil

honey ((Vegans: use agave nectar))

curry powder

turmeric powder

vegetable broth powder

black pepper

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.

Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.

High-Protein Curry Chickpea Couscous Salad

Couscous:

water

salt

pearl couscous*

For the salad:

carrot,

red bell pepper, diced

cilantro

red onion

Medjool dates or dried tart cherries

Dressing:

curry tahini dressing

Extra fresh ground salt and pepper,

Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.

In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.

Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.

To store: Store leftovers in an airtight container in the fridge for up to 5 days.

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Curried Couscous Salad

High-Protein Curry Chickpea Couscou...

Top 2 curried couscous salad recipes from across the web

The most viewed curried couscous salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curried Couscous Salad

High-Protein Curry Chickpea Couscou...

The most viewed curried couscous salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine