curry couscous salad

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

parsley

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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High-Protein Curry Chickpea Couscou...

Top 1 curry couscous salad recipes from across the web

The most viewed curry 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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High-Protein Curry Chickpea Couscou...

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