Ingredients Jump to Instructions ↓

  1. Curried Couscous Salad

  2. 1 box couscous (5.8-ounce) instant

  3. 3/4 cup sweetened dried cranberries

  4. 1 tablespoon curry powder

  5. 1 teaspoon salt

  6. 1 teaspoon sugar

  7. 1/2 orange, juiced

  8. 2 to 3 tablespoons extra-virgin olive oil

  9. 3 to 4 scallions, trimmed and thinly sliced on an angle

  10. 2 tablespoons chopped fresh Italian parsley leaves

  11. 1/2 lemon, juiced

  12. 3/4 cup chopped walnuts, toasted

  13. Freshly ground pepper

  14. Stir the couscous, cranberries, curry powder, salt, and sugar

  15. together in a heatproof bowl. Bring water (amount will be listed

  16. on package directions) to a boil and pour it over the couscous. Add

  17. the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water

  18. is absorbed and the couscous is tender, about 5 minutes.

  19. Fluff up the couscous with a fork. Add the olive oil, scallions,

  20. parsley, lemon juice, and walnuts. Stir around until everything is

  21. distributed evenly throughout the couscous. Make up to 2 hours ahead

  22. of time and keep at room temperature until you're ready to serve.

  23. Check the seasonings just before you serve the salad and add salt

  24. and pepper, to taste.

  25. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.


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