SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 148.3
  • Total Fat: 7.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 135.8 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Curried Couscous Salad calories by ingredient
Report Inappropriate Recipe

Curried Couscous Salad

Submitted by: GORDONBE

Introduction

I had this salad at a BBQ and fell in love! I modified it from the original, which had spring onion (which I can't digest) and bacon. I had this salad at a BBQ and fell in love! I modified it from the original, which had spring onion (which I can't digest) and bacon.
Number of Servings: 8

Ingredients

    3/4 cup water
    1 shallot, minced
    1/2 cup uncooked couscous

    1 cup frozen peas, thawed
    3/4 cup diced cucumber
    1/2 large carrot, shredded
    1 bell pepper, chopped
    1 teaspoon minced fresh parsley
    2 mini boxes raisins

    DRESSING:
    1/4 cup olive oil
    1 tablespoon white wine vinegar
    1 tablespoon soy sauce
    1 teaspoon rosemary wine syrup (Malvoire)
    1 teaspoon curry powder
    1 small shallot, minced

Tips

Add 1/2 chicken breast, cubed or substitute quinoa for couscous (cook per package directions) for extra protein.


Directions

In a small saucepan, bring stock and minced shallot 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, vegetables and raisins. Cover and refrigerate until chilled.

In a jar with a tight-fitting lid, combine the dressing ingredients. Just before serving, shake well and drizzle over salad; toss to coat.

Serving Size: 8 x 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user GORDONBE.






Great Stories from around the Web


Rate This Recipe