I’ve been making Curry Couscous Salad for about 12 years now and it’s a perfect side dish to bring to a potluck or gathering. I love curry and if you’re like me you will love this dish! It makes a size for larger groups or if you are food prepping for the week you can eat some every day!
- Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
- Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry paste and 1/4 teaspoon turmeric. Whisk until smooth.
- Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.
Dish up the curry couscous and dig in! This stores great in the fridge for up to a week.
Enjoy!!!
Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings
Ingredients
- 2 cups couscous
- 1 tbsp butter (salted or unsalted)
- 1 1/2 cups boiling water
- 1/4 cup olive oil
- 1/4 cup Greek yogurt
- 1 tsp red wine vinegar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp curry paste or more if you want it spicy
- 1/4 tsp ground turmeric
- 1/2 cup grated carrots
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup red onions finely chopped
- 3 scallions finely chopped
Instructions
-
Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
-
In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.
-
Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions.
-
Serve at room temperature. Store in fridge for up to a week.
