Best 8 Curried Couscous Salad Recipes

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Tantalize your taste buds with our delectable Curried Couscous Salad, a vibrant and flavorful dish that combines the wholesome goodness of couscous with an aromatic blend of spices. This tantalizing salad features a medley of fresh vegetables, including crisp cucumbers, sweet bell peppers, juicy tomatoes, and tender green onions, all tossed in a luscious dressing made with tangy lemon juice, creamy mayonnaise, and a touch of fragrant curry powder. As you savor each bite, the harmonious blend of flavors and textures will transport you to a culinary paradise. This versatile dish can be served as a refreshing side salad, a light and healthy lunch, or even as a delightful potluck contribution. With its vibrant colors, enticing aroma, and irresistible taste, our Curried Couscous Salad is sure to become a favorite in your kitchen. In addition to the main recipe, we also offer variations to suit different dietary preferences and tastes, including a vegan version and a spicy version for those who crave a bit of heat.

Let's cook with our recipes!

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad with Dried Sweet Cranberries image

For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add 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 is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • 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.

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD



Curried Couscous and Garbanzo Bean Salad image

Categories     Salad     Bean     Ginger     Onion     Side     Vegetarian     Quick & Easy     Feta     Curry     Summer     Couscous     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions

Steps:

  • Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
  • Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD



Curried Red Lentil Kohlrabi, and Couscous Salad image

Provided by Bon Appétit Test Kitchen

Categories     Leafy Green     Side     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Lentil     Healthy     Low Cholesterol     Vegan     Couscous     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 main-course servings

Number Of Ingredients 10

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint

Steps:

  • Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
  • Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
  • Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
  • Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
  • Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD



Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
  • Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
  • Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
  • Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

CURRIED COUSCOUS AND CHICKEN SALAD.



Curried Couscous and Chicken Salad. image

This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.

Provided by akgrown

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup chicken broth
1 cup couscous
1/2 cup golden raisin
1/2 teaspoon curry powder
1 cup mayonnaise
1 teaspoon ground ginger
2 tablespoons lemon juice
3 cups cooked chicken or 3 cups cooked turkey, cubed
1/3 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup toasted almond, finely chopped
1 cup red grapes, quartered
1 tablespoon fresh parsley, chopped

Steps:

  • Bring chicken broth to a boil in microwave or saucepan.
  • Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
  • Fluff couscous with a fork and let cool to room temperature.
  • In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 367.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 47, Sodium 351.6, Carbohydrate 36.8, Fiber 2.5, Sugar 11, Protein 18.6

CURRIED COUSCOUS SALAD



Curried Couscous Salad image

From Heriot Bay, British Columbia, Lynn Gamache shares this delightful chilled salad. "It's great for picnics," she notes. "It can be prepared a day early and goes well with most main dishes. Add cooked shrimp or cheese cubes for a simple one-dish meal."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup water
1/2 cup uncooked couscous
1 cup frozen peas, thawed
3/4 cup diced cucumber
1 large carrot, shredded
1/4 cup crumbled cooked bacon
2 green onions, chopped
1 teaspoon minced fresh parsley
DRESSING:
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon curry powder

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Nutrition Facts : Calories 275 calories, Fat 15g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 505mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

CURRIED COUSCOUS SALAD WITH BACON



Curried Couscous Salad with Bacon image

Finally, a couscous salad that is not bland! This salad is a great addition to your summer meal, or as a lunch any time of year.

Provided by Groovygal

Categories     Salad     100+ Pasta Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 14

4 slices bacon
1 onion, chopped
1 ½ cups water
1 cup uncooked couscous
¾ cup diced carrot
¾ cup diced cucumber
½ red bell pepper, diced
½ (15 ounce) can garbanzo beans, drained and rinsed
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon soy sauce
1 tablespoon white sugar
2 teaspoons curry powder
salt and pepper to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
  • Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
  • Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
  • Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
  • In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 26.6 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 1.6 g, Sodium 282.9 mg, Sugar 3.8 g

Tips:

  • For the best flavor, use fresh vegetables. If you don't have fresh vegetables on hand, frozen vegetables can be substituted.
  • If you don't have curry powder, you can substitute a blend of cumin, coriander, and turmeric.
  • To make the salad more substantial, add cooked chicken, shrimp, or tofu.
  • For a vegan version of the salad, omit the chicken and use vegetable broth instead of chicken broth.
  • Serve the salad warm or cold. If you're serving it cold, let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Curried couscous salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It's also a great way to use up leftover chicken or vegetables. With its vibrant flavors and textures, this salad is sure to be a hit with everyone who tries it.

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