Are you looking for a delicious side for your next barbecue or a dish to bring to a potluck? This couscous salad has a delightful balance of curry spice, sweet fruit, and nutty crunch. Everyone will want more! It’s also vegan and can be made gluten-free if you substitute the couscous with quinoa or cauliflower rice.
On the Ingredients
- Couscous, sometimes called kusksi or kseksu, is a dish from North Africa made with steamed granules of rolled semolina. Traditionally, couscous is served with a stew poured over it, but it also makes a fabulous salad.
- Curry powder, it may surprise you to learn, is not an Indian invention but a British one. When the British Empire colonized India, curry dishes were in vogue back in Britain. Authentic curries are made with a variety of spice blends depending on the dish and the region. When people in Britain wanted to cook themselves curries at home, they were often at a loss for how to do it right. Legend has it that a botched curry brought us Worcestershire sauce. Finally, a mix of spices became available to the British public commercially. That spice is still used widely in the West today. Though it might be a Western take on India’s authentic mixes, it’s still very tasty.
- Dried currants are actually a type of raisin called Zante Currants or Black Corinth. They’re smaller than most raisins, have a slightly grainy texture, and are very sweet. Dried currants are rich in copper, iron, vitamin B6, and Manganese. (Read more).
- Shallots are a member of the allium family, closely related to onions. They’re mild enough to enjoy raw and are a great addition to salads, especially ones with sweet components.
Recipe Notes and Substitutions
Instead of currants you can also use dried cranberries, raisins, or sultanas. Instead of apples you can use halves red grapes.
Curried Couscous Salad
Are you looking for a delicious side for your next barbecue or a dish to bring to a potluck? This couscous salad has a delightful balance of curry spice, sweet fruit, and nutty crunch. Everyone will want more! It’s also vegan and can be made gluten-free if you substitute the couscous with quinoa or cauliflower rice.
Ingredients
1 cup couscous (uncooked)
1 tsp salt
1 cup water
1 tbsp olive oil
2/3 cup sliced almonds
1 carrot (grated)
1 apple (chopped)
1/4 cup currants
1 shallot (minced)
1-2 tbsp curry powder
1/2 cup fresh parsley (chopped)
1/4 cup vegetable oil
Directions
- Preheat the oven to 350°F and spread the sliced almonds on a baking sheet. Toast for 8-10 minutes until browned. Remove from the sheet and let cool.
- Combine the water, a pinch of salt, and the olive oil in a small saucepan. Bring to a boil, add the couscous, and stir to combine. Remove from the heat, cover, and let sit for 5 minutes. Fluff with a fork, transfer to a salad bowl and let cool until it’s no longer steaming.
- Add the almonds, apple, currants, carrot, shallot, and salt. Stir to combine.
- Add a tbsp of curry powder, stir to combine, and taste. Add more curry if you want. Drizzle the oil over the couscous salad and stir to combine. Lastly, add the parsley and toss. Serve at room temperature.
