This easy couscous salad is ready in just 30 minutes using a handful of fresh ingredients and pantry staples. The couscous is tossed in a creamy curry powder & lime juice dressing, along with a few crisp veggies and chickpeas.
I've been trying to eat more couscous lately and the result is delicious salads like this curry couscous salad (and this kale crunch salad with couscous.)
It uses very similar flavors and ingredients to my curry chickpea wraps, but it has couscous and a deliciously cream curry dressing. Add in some crisp veggies and you have a nutritious and flavorful lunch or side dish.
If you're looking for a couscous recipe that uses pearl couscous, you might like my Mediterranean Pearl Couscous Salad instead.
This couscous salad is...
- Made with curry powder and lime juice to create a creamy, zesty, and flavorful dressing
- Perfect for lunch meal prep because it tastes even better the next day
- Ready to eat in under 30 minutes
- Easy to make vegan (just use vegan mayonnaise)
Ingredients
- Curry powder: Arguably the most important ingredient, this is a pretty broad term. I buy curry powder in bulk (the same place I bought couscous in bulk!) and choose a mild variation, but you can choose any variety here.
- Couscous: Choose regular couscous, not pearl couscous. Though this recipe does also work with pearl couscous.
- Raisins: While this is a controversial ingredient, I highly recommend adding raisins because it adds a pop of sweetness that balances out the other zesty flavors.
- Chickpeas: Adds protein. Any variety of white bean works here, or add baked tofu for additional protein.
- Cashews: Adds healthy fats and toastiness. I recommend roasted cashews for the best flavor, but raw also works.
- Curry dressing: This is a combination of mayonnaise, tahini (adds a touch of nuttiness), lime juice, olive oil, and curry powder. It's rich and creamy but dissolves well into the dressing. Tahini can be omitted if you don't have it on hand.
How to cook couscous
Couscous is incredibly easy to cook, maybe even the easiest grain to cook.
Couscous is cooked at a 1:1 ratio, which means 1 cup of couscous to 1 cup of water, which yields 2 cups of cooked couscous.
Add the couscous to a heat-safe bowl or a saucepot. Bring 1 cup of water to a boil. I use my electric kettle for this. Cover the couscous in the boiling water and then cover the bowl to trap the steam in. I use an upside-down plate.
Let sit for just 10 minutes, then remove the plate and fluff with a fork. Voila! Perfect fluffy couscous in just 10 minutes.
You can also use vegetable broth to impart more flavor, and I recommend adding a pinch or two of salt before cooking.
Storage and prep tips
Best within 3-4 days. I think the salad is good warm or cold, so you can eat it immediately after making it or cover and chill for 1-2 hours before serving.
With grain salads, I often recommend tossing the salad with only half of the dressing before storing and the remaining half after serving, but I don't think that's necessary with this salad. The couscous does soak up a lot of the dressing, so if you prefer a saucier salad I recommend reserving half of the dressing for just before serving.
For a gluten-free option, try quinoa instead of couscous.
More easy grain salads
If you like the flavors of this salad, check out my Orange Couscous Stuffed Squash! It has similar flavors but works well as a centerpiece.
Recipe
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Couscous Salad with Curry Dressing
Ingredients
Salad Ingredients
- 1 cup couscous
- 1 cup water
- ⅛ teaspoon kosher salt more to taste
- 1 medium cucumber
- 1 medium orange bell pepper any color works
- 3 green onions AKA scallions
- 5-6 sprigs cilantro more to taste
- 1 15 ounce can chickpeas drained and rinsed
- ⅓ cup raisins
- ¼ cup roasted cashews
- zest of a lime
Curry Dressing
- ¼ cup mayonnaise
- ¼ cup olive oil
- 3 tablespoons lime juice ~2 small limes
- 2 tablespoons tahini
- 1 ½ teaspoons curry powder see note #2
- ½ teaspoon granulated sugar honey also works
- ½ teaspoon kosher salt
Instructions
- Bring 1 cup of water to a boil in a saucepot or in a kettle. Put 1 cup of couscous and ⅛ teaspoon salt in a heat-safe bowl or saucepot. Pour the boiling water on the couscous and cover tightly with a lid. Let sit for 10 minutes. Remove the lid and fluff with a fork.
- While the couscous cooks, prep the vegetables: dice the cucumber and bell pepper, slice the green onions, and chop the cilantro.
- Make the dressing by whisking together the mayonnaise, olive oil, lime juice, tahini, curry powder, sugar, and ½ teaspoon salt. It should be thick and creamy but still pourable. Taste for seasonings and adjust as needed.
- To a large bowl add the fluffed couscous, cucumber, bell pepper, green onions, cilantro, drained chickpeas, raisins, cashews, and the zest of a lime. Toss with salad servers to combine.
- Drizzle the couscous salad with half of the dressing, tossing to combine again. Add the remaining dressing to taste (I typically use all of it but recommend adding to preference.) Enjoy as-is or cover and chill for 1-2 hours before serving.
Video
Notes
- Couscous: This recipe also works with pearl couscous or quinoa. Cook per package instructions.
- Curry powder: Any variety and spice level works here; the goal is to impart some curry flavor, and it will change subtly brand-to-brand.
- This recipe keeps for 3-4 days. I think it tastes even better the next day as the flavors marinate.
- For extra protein, try doubling the chickpeas or add pan-fried tofu.
Natalie says
Let me just say...I have not fallen in love with a salad in forever. It's about 104 degrees today and I was NOT turning my stove on. This is not only stove-free, but amazingly delicious and full of neat flavors and textures that all work together. The best part? I finally found a use for my bag of couscous languishing in my cupboard...😉
Cassidy Reeser says
This review makes me so happy! Always love using up a bag of forgotten pantry ingredients. We're going to be in the high 90s this week, so I understand the struggle. Hope you find more stove-free recipes.