Curried Couscous Salad Recipe

Curried Couscous Salad Recipe photo by Taste of Home

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From Heriot Bay, British Columbia, Lynn Gamache shares this delightful chilled salad. "It's great for picnics," she notes. "It can be prepared a day early and goes well with most main dishes. Add cooked shrimp or cheese cubes for a simple one-dish meal."

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Curried Couscous Salad Recipe

Prep: 25 min. + chilling

Yield: 4 Servings

25 25

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 cup frozen peas, thawed
3/4 cup diced cucumber
1 large carrot, shredded
1/4 cup crumbled cooked bacon
2 green onions, chopped
1 teaspoon minced fresh parsley
DRESSING:
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon curry powder

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 275 calories, 15 g fat (2 g saturated fat), 5 mg cholesterol, 505 mg sodium, 27 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Curried Couscous Salad in Quick Cooking May/June 2004, p41