Couscous Salad with Curry Dressing
This light and zesty couscous salad features a creamy curry dressing and crunchy veggies. Great for meal prep lunches!
Servings: 5 servings
Calories: 505kcal
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.
Nutrition
Calories: 505kcal | Carbohydrates: 56g | Protein: 12g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 382mg | Potassium: 505mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1031IU | Vitamin C: 38mg | Calcium: 67mg | Iron: 3mg
