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Curried Couscous Salad

 Curried Couscous Salad
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."
4 ServingsPrep: 25 min. + chilling

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.

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Curried Couscous Salad (continued)

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.