Recipe: Tasty Mom's Curry Couscous Salad

Mom's Curry Couscous Salad. Curried Couscous Salad - Packed with nutrients and LOADED with flavor, this delicious curried couscous salad recipe is sure to become a favorite! A ton of healthy ingredients go into this salad: Garbanzo beans, carrots, celery, parsley. Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl.

Whether you are on a diet or not, everyone can use a healthy (nutritious plus low-fat) lunch or side dish. This is wonderful Rose Reisman salad, it's great as a side but I'll usually make it for a light lunch. Transfer mixture to a large bowl to let cool. You can cook Mom's Curry Couscous Salad using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mom's Curry Couscous Salad

1. You need of Ingredients.
2. You need 1 cup of couscous, cooked and cooled.
3. Prepare 1 can of 15.5-ounce chickpeas, drained.
4. Prepare 4 of green onion tops, chopped.
5. It's 2 of carrots, medium dice.
6. You need 2 of celery stalks, medium dice.
7. Prepare 1/2 cup of golden raisins.
8. Prepare of Dressing.
9. You need 3/4 cup of olive oil, extra virgin.
10. Prepare 1/4 cup of lemon juice.
11. It's 3/4 tsp of ground Malabar black pepper.
12. You need 4 tsp of red curry powder (McCormick).
13. Prepare 3/4 tsp of ground allspice.
14. It's 3/4 tsp of sea salt.

An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing. Make this easy and flavor-packed Moroccan Couscous Salad tonight! Made with tender couscous, roasted vegetables, fresh vegetables, raisins. This particular couscous salad with chickpeas is not the curried couscous salad we had in that restaurant, but a variation of it.

Mom's Curry Couscous Salad step by step

1. Combine the couscous, chickpeas, green onions, carrots, celery, and golden raisins in a large bowl. Mix well and set aside..
2. In a separate small bowl, add the olive oil, lemon juice, black pepper, curry powder, allspice, and sea salt. Whisk vigorously to combine..
3. Add the dressing to the couscous mixture and stir to combine letting dressing coat well..
4. Let the couscous salad sit in the refrigerator for the flavors to marry and serve cold..

I should post that original recipe though someday, it is too good to leave it out. But this time I wanted a more substantial salad, and adding chickpeas seemed like such a good. A vegan recipe for couscous salad with curry, edamame, bell pepper, and cranberries. For me this re-creation of that couscous salad is a good reminder that when you take control of your health, there really is a pleasant surprise around every corner. Three cheers for curry, chicken and couscous.