Curried Couscous Salad
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
Servings: 4 servings
For the couscous
- 1 cup whole wheat pearled couscous
- 2 cups vegetable broth or water salted to taste
- ½ small onion, diced
- 2 garlic cloves, minced
- ½ tsp. curry powder
- ¼ tsp. cumin powder
- ¼ 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
- ¼ tsp. salt or to taste
- ¼ 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.
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.
Calories: 218kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 336mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 60mg | Calcium: 42mg | Iron: 2mg