INDIAN CURRY COUSCOUS SALAD
Make and share this Indian Curry Couscous Salad recipe from Food.com.
Provided by Celeste
Categories Low Cholesterol
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water in a small saucepamn, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
- Combine oil, lemon juice, curry powder, garlic salt, and crushed red pepper in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in a large bowl. Pour dressing over salad, toss to coat. Cover; refrigerate 1 hour to blend flavors.
Nutrition Facts : Calories 197.2, Fat 7.2, SaturatedFat 1.1, Sodium 5.3, Carbohydrate 26.9, Fiber 6.1, Sugar 1.3, Protein 7.1
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.
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.
EASY CURRY COUSCOUS
This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!
Provided by Janis P.
Categories Side Dish Curry Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.
Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
CURRIED COUSCOUS SALAD
This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green makes for a more colorful salad. One reviewer also enjoyed this salad after adding a can of tuna. See the note in parentheses to make this dairy-free.
Provided by Kree6528
Categories Grains
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes to swell the grains, then fluff it with a fork.
- Add the remaining ingredients to the couscous and stir well to combine.
- Chill in the refrigerator, if desired, and enjoy!
Nutrition Facts : Calories 226.4, Fat 2.4, SaturatedFat 1, Cholesterol 5.3, Sodium 236.4, Carbohydrate 42.2, Fiber 5.2, Sugar 2.9, Protein 9
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- Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
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