Monday, 26 August 2013

Curried Couscous Salad

This is a quick Monday blog post for a handy, tasty and slightly different take on a salad. It goes well with many main courses; such as chilli con carne, BBQ ribs, Asian style marinated fish or meat, even with the lasagne on the blog. And yes, I know that it may seem odd (or even wrong!) to mix these two distinct flavours, but then cooking and eating is very personal, so why not is what I say!

This couscous salad will generously serve 5 - 6 people as a side dish. I often like to serve it with another salad, such as a green salad or a tomato salad.


  • 1 cup of couscous
  • 1 and a half cups of boiling water
  • 1 tsp. oil e.g. peanut/sesame/sunflower
  • 1 tsp. curry powder and a dash of turmeric if available
  • 2 tbsp. sultanas
  • 2 or 3 scallions/spring onions
  • 1 tbsp. flaked almonds
  • Coriander or flat leaf parsley
  1. Place the couscous into a large serving bowl, pour all of boiling water in and stir well.
  2. Mix through the oil, curry powder, turmeric (if using) and sultanas and mix well to combine all these ingredients.
  3. Set your bowl aside for 10 - 15 minutes.
  4. Finely chop up the scallions and fresh herbs.
  5. After the couscous has been left for up to 15 minutes, fluff it up with a fork and stir through the scallions, flaked almonds and chopped herbs.
  6. The curried couscous is now ready to serve and eat, just as soon as you are.
  7. If storing, cover with cling film and leave the bowl in the fridge. Store in the fridge for up to two days.

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