Curried Couscous Salad Recipe

5 1 1
Curried Couscous Salad Recipe
Curried Couscous Salad Recipe photo by Taste of Home
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Curried Couscous Salad Recipe

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5 1 1
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm Dry-Aged 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.
Originally published as Curried Couscous Salad in Quick Cooking May/June 2004, p41

Nutritional Facts

3/4 cup: 275 calories, 15g fat (2g saturated fat), 5mg cholesterol, 505mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 9g protein.

  • 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 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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.
Originally published as Curried Couscous Salad in Quick Cooking May/June 2004, p41

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MY REVIEW
suestee User ID: 2917013 53844
Reviewed Mar. 10, 2008

"This really is a great side dish. It's become a favorite of mine, and my friends that shared it with me."

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