Curried Couscous Salad
It's great either hot or cold. It tastes just as good on the dining table as it does thrown in a cooler lakeside.
Servings 6
Calories 319kcal
Ingredients
- 9 oz Couscous (Not instant--either Israeli or pearl couscous)
- 1 cup dried cranberries (tested with Ocean Spray craisins)
- 2 Tbsp curry powder
- 1 vegetable boullion (1/2 of boullion if they are marked extra large)
- 1 tsp sugar
For The Dressing:
- 2 blood oranges (juiced and zested)
- 4 Tbsp olive oil
- 1 bunch green onions (thinly sliced)
- 3 Tbsp fresh flat leaf parsley (minced)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine couscous and all ingredients through sugar in a large saucepan. Add in 2 cups water and bring to a boil.
- Once boiling, reduce heat to medium low and cover. Simmer for 10 minutes. Keep covered and remove from heat. Let stand for 10 minutes.
- While couscous is simmering, whisk together ingredients for dressing. Once the couscous is done cooking and standing, pour dressing over and toss to coat.
Notes
If you need a good zester to zest these oranges, this is the one I prefer: click here.
I have good luck finding blood oranges at Trader Joe's and Kroger from about December until June. If you cannot find blood oranges, it's okay to substitute with medium navel oranges.
Nutrition
Calories: 319kcal | Carbohydrates: 53g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 141mg | Fiber: 4g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg