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