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Curried Couscous Salad

Couscous combined with carrots, red bell peppers, cucumbers, chickpeas, fresh green onions and cilantro is tossed with a curry scented apple cider dressing. Vegetarian and easy-to-make.

Servings 8 servings

Ingredients

Salad

  • ¾ cup couscous
  • 2 cups shredded carrots (about 2 medium carrots)
  • 1 580mL tin chickpeas rinsed and drained
  • 1 ½ cups diced red bell pepper (about 1 large)
  • 1 ½ cups diced English cucumber unpeeled and seeded (about 1 medium)
  • 4 sprigs green onions white and green parts, sliced thinly
  • ⅓ cup cilantro or parsley chopped, plus more for garnish

Curry Dressing

  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon liquid honey or agave syrup
  • 3 garlic cloves crushed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons oregano
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric

Instructions

  1. In a medium saucepan add couscous and 1¼ cups water. Cover and bring to a boil over medium-high heat then immediately remove from heat. Keep covered and let sit off the heat for 5 minutes until all liquid is absorbed. Remove lid, fluff couscous with a fork and let cool completely.

  2. Shred the carrots on the large holes of a box grater. Into a large salad bowl add the cooled couscous, shredded carrot, red peppers, cucumbers, chickpeas, green onions, cilantro (or parsley).

  3. In a small bowl whisk the dressing ingredients; olive oil, apple cider vinegar, honey (or agave syrup), garlic, salt, pepper, oregano, curry power and turmeric. Pour dressing over salad and toss to combine well.

  4. Refrigerate the salad for at least 2 hours or overnight to allow the flavours to meld.