This Curried Couscous Salad is light and refreshing, and oh so delicious. You’ll love it for a healthy lunch or a flavorful side at dinner.
Curried Couscous salad is a delicious blend of spiced couscous, chopped vegetables, and a light dressing. It is full of flavor without being heavy, and it’s vegan-friendly. The blend of curry, cumin, and paprika give the chickpeas a nice kick of flavor that’s offset by the cool, crisp greens and veggies.
Couscous is known for being a healthy alternative to other grains, like rice or pasta. Originally from northern Africa, couscous is made from semolina and cooks up light and fluffy. It has little fat or salt and it also contains protein, fiber, and vitamins and minerals, making it a great addition to any salad. If you’re ready to level up your salad course, then this Curried Couscous Salad is the way to go.
For the Curried Couscous:
- Couscous. You can also use regular couscous. For this recipe, I used whole wheat pearled couscous.
- Olive Oil + Onion + Garlic.
- Spices. Curry powder, cumin, and paprika.
For the salad:
- Spring Mix. You can also use other greens if you prefer, such as baby spinach/kale, arugula, or a salad mix.
- Cucumbers. Use whichever variety you prefer, such as English or Slicing cucumbers.
- Tomatoes. Cherry, grape, or Roma would work in this application.
- Bell Pepper. Any color will do – red, yellow, or green. Use your favorite.
- Dressing. Olive oil, lemon juice, salt, and pepper.
How to Make this Curried Couscous Salad
1. In a medium pot, add the oil and saute the garlic and onion until they are lightly browned.
2. Add the curry powder, cumin, and paprika and stir until they coat the vegetables.
3. Add the couscous and veggie broth. Stir. Cover the pot and cook until the couscous is soft and fluffy.
4. In a bowl, add the spring mix. Then add the cucumbers, bell pepper, cherry tomatoes, scallions, and couscous on top.
5. Squeeze fresh lemon juice over the salad and add olive oil. Then sprinkle it with salt and pepper to taste. Using two spoons, toss the salad. Plate and serve.
Helpful Tips & Tricks
Use a salad spinner. After you rinse the greens, place them in a salad spinner, if you have one. A salad spinner removes the moisture, so the greens are fresh and not soggy.
Cool the couscous. Let the couscous cool down before adding it to the salad so that it doesn’t cause the lettuce to wilt under the heat.
Try different veggies. This salad is very versatile. You can use your favorite veggies in place of the ones in this recipe to make it better suit your taste.
Use your leftovers as a side. Leftover couscous makes a great side dish. Just reheat it on the stovetop and serve.
How to Store
This Curried Couscous Salad can stay fresh in the fridge for up to 6 hours. After that, the moisture from the vegetables will leach out and cause it to become soggy. It’s best to only make as much salad as you plan to eat. And as I mentioned, leftover couscous makes a great side, so if you made too much, you can easily add it to another meal.
This delicious Curried Couscous Salad makes a great lunch, snack, or side dish. It can even be a nice addition to a potluck. This is a no-guilt dish that is packed with healthy carbs, high in protein, and rich in vitamins. If you’re looking to shake up your salad routine, this couscous salad with its perfect blend of curry and other spices will make a great choice.
More Tasty Recipes:
Curried Couscous Salad
For the couscous
- 1 cup whole wheat pearled couscous
- 2 cups vegetable broth or water salted to taste
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1/2 tsp. curry powder
- 1/4 tsp. cumin powder
- 1/4 tsp. sweet paprika
For the salad
- 2 handfuls spring mix greens
- 2 small cucumbers, cubed
- 1 medium bell pepper, diced
- 10-15 cherry tomatoes, halved
- 2 scallion stalks, diced
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
- In a medium pot, add the oil and saute the garlic and onion until they are lightly browned.
- Add the curry powder, cumin, and paprika and stir until they coat the vegetables.
- Add the couscous and veggie broth. Stir. Cover the pot and cook until the couscous is soft and fluffy.
- In a bowl, add the spring mix. Then add the cucumbers, bell pepper, cherry tomatoes, scallions, and couscous on top.
- Squeeze fresh lemon juice over the salad and add olive oil. Then sprinkle it with salt and pepper to taste. Using two spoons, toss the salad. Plate and serve.