Curry Couscous Salad
Ingredients
The Salad
-
1
cup
couscous
-
1
cup
water
-
⅛
teaspoon
kosher salt
-
1
medium
cucumber
-
1
medium
orange bell pepper
-
3
stalks
green onions
-
5-6
sprigs
cilantro
-
1
15 ounce can
chickpeas
-
⅓
cup
raisins
-
¼
cup
roasted cashews
-
zest of a
lime
Curry Dressing
-
¼
cup
mayonnaise
-
¼
cup
olive oil
-
3
tablespoons
lime juice
-
2
tablespoons
tahini
-
1 ½
teaspoons
curry powder
-
½
teaspoon
granulated sugar
-
½
teaspoon
kosher salt
Instructions
- Boil 1 cup of water and add it to a bowl with couscous and salt, cover, and let sit for 10 minutes.
- Fluff the couscous with a fork once cooked.
- Prep the vegetables by dicing the cucumber and bell pepper, slicing the green onions, and chopping the cilantro.
- Make the dressing by whisking together mayonnaise, olive oil, lime juice, tahini, curry powder, sugar, and salt until creamy.
- In a large bowl, combine the fluffed couscous, vegetables, chickpeas, raisins, cashews, and lime zest.
- Drizzle with half of the dressing, toss to combine, and adjust dressing to taste before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
505
Total fat
27g
Total carbohydrates
56g
Total protein
12g
Sodium
382mg
Cholesterol
5mg
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