Curried Couscous Salad
This curried couscous salad with tart cranberries, crunchy almonds, salty feta and a tangy lemon vinaigrette is super easy and quick to make, packed with flavor, and perfect for lunches or as a dinner side.
Servings 4 servings
Calories 398kcal
Ingredients
- 1 cup couscous
- 1 cup chicken broth or vegetable broth or water
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 cup feta crumbled
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds toasted
- 2 tablespoons parsley chopped
Lemon Dressing
- 1 tablespoon minced shallots
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
Instructions
- In a medium saucepan, bring broth to a boil. Remove from heat and stir in the curry powder, turmeric, salt, and couscous. Cover and set aside for 10 minutes. Remove the lid to allow the couscous to cool. Fluff with a fork.
- In a small bowl, whisk together the shallots, lemon juice and olive oil.
- In a large bowl, toss together the cooled and fluffed couscous, feta, cranberries, almonds and parsley. Drizzle the dressing over the salad and toss gently to combine. Serve at room temperature.
Video
Notes
I find the flavors of this salad really pop when served at room temperature rather than chilled.
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.
Nutrition
Calories: 398kcal | Carbohydrates: 45g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 617mg | Potassium: 193mg | Fiber: 4g | Sugar: 7g | Vitamin A: 210IU | Vitamin C: 9.7mg | Calcium: 87mg | Iron: 1.4mg