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curried couscous salad in a blue serving bowl

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.
Course Side Dish
Cuisine North African
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 398kcal
Author Ann Otis


  • 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


  • 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, or until water is fully absorbed. 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. 



I find the flavors of this salad really pop when served at room temperature rather than chilled. 


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