Curried Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup water1 shallot, minced1/2 cup uncooked couscous1 cup frozen peas, thawed3/4 cup diced cucumber1/2 large carrot, shredded1 bell pepper, chopped1 teaspoon minced fresh parsley2 mini boxes raisinsDRESSING:1/4 cup olive oil1 tablespoon white wine vinegar1 tablespoon soy sauce1 teaspoon rosemary wine syrup (Malvoire)1 teaspoon curry powder1 small shallot, minced
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.
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.
Nutritional Info 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
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