If you're looking for a satisfying, flavorful, and healthy meal that can be easily prepared, look no further than this curried couscous salad recipe!
I had recently ordered takeout from Mendocino Farms, and I found this intriguing couscous recipe on their menu and couldn't wait to try it!
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It was one colorful dish neatly packed in a small bowl with a plastic wrap. I was instantly drawn in to try this recipe for the first time in my kitchen.
The result was fabulous, and I urge you to try this recipe as a great alternative for rice.
Although this recipe draws inspiration from the restaurant, it is not exactly a copycat recipe because I have my variations in it.
This dish is quick to assemble and can be enjoyed as a light dinner, taken to work for lunch, or served as a side dish.
I cooked my couscous in an Instant Pot, but you can also use a stovetop method if preferred. Let's get started!
Why I Love this
- Easy and quick to prepare. The cooking time is less than 40 minutes.
- Packed with healthy ingredients.
- Perfect for any occasion. It can be prepared as the main dish or as a side for salads.
- It's 100% vegan and can be made gluten-free with only a few modifications.
Ingredients
- Couscous: I used Moroccan couscous, but you can use regular couscous or Israeli couscous too.
- Mixed Vegetables
- Zucchini
- Tomatoes
- Curry powder: This gives the dish a lovely and satisfying flavor.
- Raisins: Adds a touch of sweetness
- Cashews: Adds a nice crunch
- Turmeric powder and black pepper
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Cook the couscous according to package instructions or using your desired method. I cooked my couscous in an instant pot.
Once the couscous is cooked, transfer it to a large bowl and let it cool down to room temperature and set it aside.
Prepare our vegetables by cutting them into bite-sized small pieces.
In a medium saucepan, heat two tablespoon olive oil and add cumin seeds.
When it starts to sizzle, add cashews. Cook until they turn golden brown.
Add onions and continue to sauté for a minute.
Add zucchini and tomato, and cook for 1-2 minutes until they become slightly soft. Add the mixed vegetables and all the spices.
Mix well and cook 3-4 minutes over medium heat until the vegetables are fully coated in the curry powder and turn softer.
Lastly, add the cooked couscous and golden raisins.
Mix well and cook for another 1-2 minutes until all ingredients are heated through.
Transfer to a medium bowl and garnish with lemon juice and fresh herbs. Enjoy your delicious, curried couscous salad!
Top tips
- Use your favorite kind of vegetables, I used carrots, fresh peas, and corn. Other options that bring color to the dish are red peppers, cauliflower florets, and green onions.
- You can also add protein such as chickpeas or tofu to make this a more filling meal.
- Adjust the amount of curry powder according to your taste preference.
- Sprinkle a little bit of brown sugar or a drizzle of maple syrup if you prefer it a little sweet.
- Add a teaspoon of cayenne pepper powder along with the vegetables if you prefer a spicy dish.
- Cook the couscous in vegetable broth instead of water for enhanced flavors.
Storage
This curried couscous salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It's perfect for meal prepping or taking to work for lunch.
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📖 Recipe
Easy Curried Couscous Salad Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup couscous
- ½ teaspoon cumin seeds
- 1 zucchini - diced
- 1 tomato - chopped
- 1 cup mixed vegetables
- 1 onion - diced
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 1 teaspoon curry powder
- 2 tablespoon cashews
- 1 tablespoon raisins
- 2 teaspoon lemon juice
- 2 tablespoon olive oil
Instructions
- Cook the couscous according to package instructions or using your desired method. I cooked my couscous in an instant pot.1 cup couscous
- Once the couscous is cooked, transfer it to a large bowl and let it cool down to room temperature and set it aside.
- Prepare our vegetables by cutting them into bite-sized small pieces.
- In a medium saucepan, heat olive oil and add cumin seeds.2 tablespoon olive oil, ½ teaspoon cumin seeds
- When it starts to sizzle, add cashews. Cook until they turn golden brown.2 tablespoon cashews
- Add onions and continue to sauté for a minute.1 onion
- Add zucchini, tomato, and cook for 1-2 minutes until they become slightly soft.1 zucchini, 1 tomato
- Add the mixed vegetables and all the spices.1 cup mixed vegetables, ¼ teaspoon turmeric powder, 1 teaspoon curry powder, ½ teaspoon black pepper powder
- Mix well and cook 3-4 minutes over medium heat until the vegetables are fully coated in the curry powder and turn softer.
- Lastly, add the cooked couscous and golden raisins.1 tablespoon raisins
- Mix well and cook for another 1-2 minutes until all ingredients are heated through.
- Transfer to a medium bowl and garnish with lemon juice and fresh herbs.2 teaspoon lemon juice
- Enjoy your delicious, curried couscous salad!
Notes
- Use your favorite kind of vegetables, I used carrots, fresh peas, and corn. Other options that bring color to the dish are red peppers, cauliflower florets, and green onions.
- You can also add protein such as chickpeas or tofu to make this a more filling meal.
- Adjust the amount of curry powder according to your taste preference.
- Sprinkle a little bit of brown sugar or a drizzle of maple syrup if you prefer it a little sweet.
- Add a teaspoon of cayenne pepper powder along with the vegetables if you prefer a spicy dish.
- Cook the couscous in vegetable broth instead of water for enhanced flavors.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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