Curried Couscous Salad (with Gluten-Free Options)


  • 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


  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.

Optional extras

Crumbled feta may be added for those who enjoy, as can chopped avocado. To add a dose of filling fiber and protein, consider stirring in a can of rinsed and drained chickpeas or cannellini beans.

Similarly, chopped Smokehouse almonds or a different nut or seed (or a combination) may be used, and dried cherries could be added in place of the cranberries. Chopped dried apricots also complement this salad nicely.

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