Curried Couscous Salad

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This curried couscous salad with feta, tart dried cranberries, crunchy almonds, and a tangy lemon vinaigrette is super easy and quick to make, packed with flavor, and perfect for summer lunches or as a dinner side.

It’s officially summer and I am making at least one salad a day because we all have been craving lighter meals and I also don’t want to spend hours in the kitchen. While I love a good leafy salad like this Santa Fe Salad and this Mexican Watermelon Salad, there’s something about a grain salad that is definitely a lot more filling, and I absolutely love the textures!

Believe it or not, this curried couscous salad was the first time I’ve ever made couscous. Like first EVER. I mean regular couscous, not Israeli or pearl couscous, which I make constantly, now that this Mediterranean Israeli couscous salad is my go-to potluck dish.

And I am so glad I did because it turned out so good!

Couscous is not only delicious and versatile, but it is also pretty much the easiest thing to make! If you can boil water, you can make couscous. Then you add your favorite veggies, mix-ins, and a simple lemon dressing, and your curried couscous salad is done!

Why You’ll Love this Curried Couscous Salad Recipe

Quick and Easy to Make. This curried couscous salad is incredibly simple to prepare. With just a few basic steps, you can have a delicious and nutritious meal ready in about 20 minutes.

Nutrient-Rich. This simple salad is not only delicious but also packed with nutrients. The couscous provides a good source of carbohydrates and fiber, while the feta adds protein and calcium.

It’s Versatile. Serve it as a light main dish (it makes a great picnic or brown bag lunch), or a side. Pair it with grilled chicken, fish, shrimp, or even as a part of a vegetarian spread. You can also customize the salad by adding your favorite vegetables or proteins to suit your taste preferences.

It’s Great for Meal Prep. This salad holds up well in the fridge, making it an excellent option for meal prep. Prepare a batch at the beginning of the week, and you’ll have a ready-to-eat meal or side for several days. The flavors continue to develop over time, making it even tastier as it sits.

Ingredient Notes

Couscous

Regular couscous, made from semolina wheat, cooks quickly and has a light, fluffy texture. It’s a versatile base that absorbs flavors well, making it ideal for salads.

You don’t have to worry about over-cooking it at all, as long as you’re adding the correct ratio of boiling water to couscous. And the ratio is… 1:1. Kinda hard to mess up.

Broth

I like to cook my couscous in chicken or vegetable broth because it infuses it with so much more flavor. You can also just use water.

Curry Powder

This is a curried couscous salad, so of course you’re going to need curry powder! Curry powder adds a warm, aromatic flavor to the couscous. It’s a spice blend that’s mostly made with turmeric, cumin, ginger, and black pepper.

You can adjust the quantity based on your spice tolerance to balance heat and flavor, and choose a curry powder with a heat level and flavor profile you enjoy.

Turmeric

I also add turmeric for that perfect yellow-golden hue but it doesn’t just lend to the color but also offers anti-inflammatory benefits. Use it sparingly to avoid overpowering the dish while still benefiting from its earthy flavor and health properties.

Feta Cheese

Feta cheese adds a salty and tangy contrast to the sweet cranberries. If you prefer, you can substitute feta with goat cheese, halloumi, or even a plant-based alternative for a dairy-free option.

Dried cranberries

The cranberries add both a touch of sweetness and a chewy texture to the salad. They balance the savory flavors and provide a pleasant burst of tartness.

You can also use golden raisins or chopped dried apricots in place of the cranberries.

Sliced Almonds

I like some crunch in my salads so some toasted almonds are perfect for that! They add texture and depth to the salad.

If you prefer, you can use other nuts like pistachios, walnuts, or pine nuts for a different flavor profile.

Parsley

Fresh chopped parsley adds a bright note to the curried couscous salad. You can also use fresh mint or cilantro.

Lemon Dressing

The lemon dressing, made with minced shallots, fresh lemon juice, and extra virgin olive oil, adds a tangy and refreshing finish to the salad. You can also use finely chopped red onion in place of the shallots or lime juice for the lemon juice.

The acidity of the lemon juice balances the richness of the feta and the sweetness of the cranberries, while the olive oil adds a smooth, rich texture.

Step by Step Instructions

1. In a medium saucepan, bring the broth to a boil. Once boiling, remove from heat and stir in the curry powder, turmeric, salt, and couscous.

1. Cover the saucepan and let it sit for 10 minutes, or until the liquid is completely absorbed. After this time, uncover the saucepan to allow the couscous to cool. Fluff the couscous with a fork to separate the grains.

1. In a small bowl, whisk together the minced shallots, fresh lemon juice, and olive oil until well combined.

1. In a large bowl, combine the cooled and fluffed couscous with the crumbled feta, dried cranberries, toasted sliced almonds, and chopped parsley.

1. Pour the lemon dressing over the salad and toss gently to ensure all ingredients are evenly coated.

Substitutions & Variations

• This is how I like my curried couscous salad – but this recipe is open to as many experiments as you like! Here are some of my suggestions.

• If you don’t have regular couscous – you can use pearl couscous! And for a gluten-free option, substitute couscous with quinoa. It has a similar texture and cooks quickly.

• For a nut-free curried couscous salad, use toasted sunflower seeds or pumpkin seeds in place of the almonds.

• If you’d like more protein in your salad, add grilled or baked chicken when you’re mixing it. But if you’d like to keep it vegetarian but have more protein, add a cup of cooked chickpeas.

• I keep it simple with my veggies but there are plenty of vegetables you can add to this salad! You can add carrots and bell pepper for some extra crunch and a nice color. You can also add cauliflower in here or some diced up cucumbers for a refreshing taste.

Storage Instructions

Transfer the curried couscous salad to an airtight container to maintain freshness and store in the refrigerator for up to 3-4 days. The flavors will continue to meld and develop over time, making it taste even better the next day.

Q & A