Home / vegetarian / moroccan couscous salad

moroccan couscous salad

Everything about this recipe appealed to me when I came across it on laura carmen.  I loved that the salad dressing was mainly plain yogurt, making it healthier than oil laden dressings, and the dried fruit seemed to be a perfect complement to the curry flavor.  I ended up adding a can of garbanzo beans to bump up the protein so it could be eaten as a meal for lunch…which is what I did for an entire week.  I ate the couscous tossed with a ton of field greens, but it was also great on its own.  Along with being a convenient option for lunch, it was a satisfying meal that I looked forward to…all 5 days that I had it.  


This would also be a great side dish along with any type of barbecued or grilled meat.  The original recipe included 1/4 cup currants, but I’m not sure what those are so I kept them out.  I also omitted 2 tbsp of chopped onion and slivered almonds because I didn’t have any.  While I didn’t miss the red onion, I think I would have liked the almonds if I had them.  I also used a 5 Grain Blend that included couscous, orzo, quinoa, and Israeli couscous.  I really liked the substance that the bigger Israeli couscous added, so I would recommend making it with that or orzo, as opposed to regular couscous.  Either way, it’s the mixture of flavors and textures that really makes this a great summer salad that won’t weigh you down in the heat.  

Moroccan Couscous Salad
adapted from  laura carmen


1 1/2 cups couscous, Israeli couscous, or orzo (I used Trader Joe’s 5 Grain Blend)
1/4 cup plain yogurt
2 tbsp olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1 tsp ground black pepper
2 carrots, grated
2 green onions, white and light green parts chopped
1/4 cup flat leaf parsley, minced
1 can garbanzo beans
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
1/4 cup slivered almonds


Directions:


Prepare couscous, Israeli couscous, or orzo as directed by package.  Add grated carrots, green onions, parsley, garbanzo beans, cranberries, and apricots and stir to combine.


To make the dressing, combine yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper.  Whisk together, and pour over couscous and veggies.  Stir to combine.  Top with almonds.  Serve immediately or can be stored in refrigerator until ready for use.  I would recommend making it a few hours ahead of time to let the flavors combine.

5 Comments
Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.

More


Comment

Your email address will not be published. Required fields are marked *

  1. What an awesome recipe! I will be saving this when I make Moroccan chicken again. This would go perfectly. Thanks for sharing.