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Curry Couscous Salad

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings


  • 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


  1. 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.
  2. In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.

  3. 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.

  4. Serve at room temperature. Store in fridge for up to a week.