Curried Couscous Salad


I love church potlucks–they encourage me to both make new dishes and sample new dishes. I made this couscous salad for last night’s dinner at Redeemer. (I doubled this recipe.)

3/4 C water
1/2 C uncooked couscous
1 C frozen peas, thawed
3/4 C diced cucumber
1 large carrot, shredded
1/4 C crumbled cooked bacon
2 green onions, chopped
1 t minced fresh parsley


1/4 C olive oil
1 T cider vinegar
1 T soy sauce
1 t sugar
1 t curry powder

In a small saucepan, bring water to a boil. Stir in couscous. Cover pan, remove from heat and let stand for 5 minutes. Fluff with a fork.

In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat. Yield: 4 servings


2 Responses

  1. This is going to sound silly, but I have never had couscous, but the way you make it looks delicious! Is it the texture or rice or crunchy or mushy or whats the best comparison?

    I might have to try this recipe soon!

  2. We love couscous! I call it “the nice rice” because it’s texture is so soft and gentle, but very rice-like as well. In the US you can easily pick up a box of quick-cooking, flavored couscous. I highly recommend trying some alongside chicken and veggies. Enjoy.

    (Also, watch BSG. It’s good stuff!)

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