Curried Couscous Salad (with Gluten-Free Options)


Curried couscous salad has been one of my go-to summer entertaining recipes for many years. Delicious, nutritious, and easy to whip up a big bowl, it is a little out of the ordinary and a definite crowd pleaser.  Perfect when you need to provide a dish for a cookout or potluck, this salad can be made in advance.  I often make it a day ahead and am always happy if there are leftovers!

Recently, I came across brown rice couscous and was anxious to try it.  Just like regular couscous, it cooks up light and fluffy.  Quick cooking and nutritious, it is a fantastic non-wheat alternative whether you are gluten free or not.

Note:  I have subsequently used millet in this recipe, starting with one cup of dry millet to achieve  a similar amount of cooked grains.  To see basic information and cooking instructions for millet, click here.

Curried Couscous Salad (with Gluten-Free Options)
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  1. 1 1/2 cups couscous (regular, whole wheat, or brown rice couscous)
  2. 3/4 cup plain yogurt (1 6-ounce cup)
  3. 1/4 cup olive oil
  4. 1 teaspoon white wine vinegar
  5. 2 teaspoons curry powder
  6. 1/2 teaspoon turmeric
  7. 1 1/2 teaspoons kosher or sea salt
  8. 1 teaspoon freshly ground pepper
  9. 1 cup celery, chopped (I include the leaves)
  10. 1 cup carrots, peeled and chopped
  11. 1/2 cup dried cranberries
  12. 1 cup parsley, chopped
  13. 1/2 cup red onion, finely chopped
  14. 1/4 cup slivered almonds, toasted
  15. chopped scallions for garnish, optional
  1. Cook the couscous according to the package directions and fluff with a fork.
  2. In a small bowl, mix together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
  3. Pour the sauce over the fluffed couscous and mix well.
  4. Stir in the celery, carrots, cranberries, parsley, and onions. Garnish with scallions, if desired.
  5. Cover and store in the refrigerator until ready to serve. Serve cold or at room temperature, adding the almonds prior to serving.
The Fountain Avenue Kitchen

This batch was made with brown rice couscous for a gluten-free option. The salad in the top photo was made with whole wheat couscous.

In place of couscous, this batch was made using millet, another whole grain and gluten-free option.

 Click here for millet cooking instructions.

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    1. Ann

      Several stores and smaller markets carry it here. Someone mentioned she was going to look for the brown rice couscous at Whole Foods…we don’t have one of those where I live. Check the organic or gluten-free aisle of the grocery store. That would be the best bet!

  1. Pingback: The Fountain Avenue Kitchen – How to Cook Millet…and a delicious salad recipe!