Curried Couscous Salad Recipe

Curried Couscous Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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."

This recipe is:

Quick

[X]

Rate Curried Couscous Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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 Wright® Brand Bacon

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
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