CURRIED COUSCOUS SALAD
Curried couscous salad is fragrant, sweet and spicy with loads of crunchy fresh veggies, nuts, and dried fruit. This salad is delightfully different, keeps well in the fridge and is so easy to make.
Provided by Amy D
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Cook couscous according to the directions on the package. Cool completely and fluff with a fork.
- Add the carrots, celery, slivered almonds, craisins, dried apricots and parsley to the couscous, mixing well.
- Add the dressing ingredients to a mason jar or another container that tightly seals. Shake it well until blended and pour over the salad. Mix again and serve.
Nutrition Facts : ServingSize 8 Servings
CURRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
COUSCOUS AND BACON
Make and share this Couscous and Bacon recipe from Food.com.
Provided by Candy in Tyrone
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the bacon in a large saucepan for 3 to 5 minutes until crisp and brown.
- Add the onion and sauté until soft.
- Add the cherry tomatoes and fry gently until the skin begins to break.
- Add the couscous and pour over the over stock.
- Put the lid on the pan, remove from heat and set aside for 10 minutes.
- Stir in half the cheese and sprinkle the rest on the top. Serve with a green salad.
Nutrition Facts : Calories 764.9, Fat 38.9, SaturatedFat 15.5, Cholesterol 68.8, Sodium 1124.2, Carbohydrate 75.2, Fiber 5.8, Sugar 3.9, Protein 26.6
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