Curried Couscous Salad With Dried Sweet Cranberries Recipes

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CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

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 SALAD WITH DRIED CRANBERRIES



Curried Couscous Salad With Dried Cranberries image

At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was a refreshing change.

Provided by cookCol

Categories     Low Cholesterol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

1 (10 ounce) box couscous
1 cup dried cranberries
1 cup frozen peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup green onion, thinly sliced
1/4 cup fresh basil, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup fresh lemon juice
1 tablespoon orange rind, grated
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon orange juice concentrate, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed

Steps:

  • To prepare salad combine first 4 ingredients in a large bowl.
  • Pour 2 cups boiling water over couscous mixture.
  • Cover; let stand 5 minute.
  • Fluff with fork; cool.
  • Stir in onions, basil and chickpeas.
  • To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
  • Pour over couscous mixture and toss well to combine.
  • Cover and chill one hour.

Nutrition Facts : Calories 248, Fat 3.5, SaturatedFat 0.5, Sodium 329.2, Carbohydrate 45.9, Fiber 5.8, Sugar 2.5, Protein 8.4

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad With Dried Sweet Cranberries image

Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.

Provided by tasteeone

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juice of
2 -3 tablespoons extra virgin olive oil
3 -4 scallions, trimmed and thinly sliced on an angle
2 tablespoons fresh Italian parsley, chopped
1/2 lemon, juice of
3/4 cup walnuts, chopped and toasted
1 pinch fresh ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Nutrition Facts : Calories 451.7, Fat 21.9, SaturatedFat 2.4, Sodium 590.8, Carbohydrate 58.9, Fiber 6, Sugar 17.6, Protein 9.3

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

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.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES.



Curried Couscous Salad With Dried Sweet Cranberries. image

Make and share this Curried Couscous Salad With Dried Sweet Cranberries. recipe from Food.com.

Provided by HankW

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 -3 tablespoons extra-virgin olive oil
3 -4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
fresh ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Nutrition Facts : Calories 301, Fat 14.6, SaturatedFat 1.6, Sodium 393.7, Carbohydrate 39.4, Fiber 4.2, Sugar 12.2, Protein 6.2

CURRIED COUSCOUS WITH DRIED CRANBERRIES



Curried Couscous With Dried Cranberries image

Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.

Provided by katie in the UP

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juice of
2 -3 tablespoons extra virgin olive oil
3 -4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley
1/2 lemon, juice of
3/4 cup chopped walnuts, toasted
fresh ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Nutrition Facts : Calories 447.8, Fat 21.9, SaturatedFat 2.4, Sodium 590.6, Carbohydrate 58.1, Fiber 5.7, Sugar 17.6, Protein 9.2

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