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Curried Couscous Salad More Recipes Like This

Indian Salad recipes

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Ingredients: Metric Units
1 1/2 c. couscous
1 1/2 c. water
3/4 c. dried cranberries
1 Tbsp. curry powder
1 tsp. salt
1 tsp. sugar
1/4 c. orange juice
1/4 c. extra virgin olive oil
4 scallions, thinly sliced
1 Tbsp. chopped fresh parsley
juice of 1 lemon (3 Tbsp.)
3/4 c. toasted walnuts
Directions:
Tired of the same old picnic salad? Elbow macaroni and mayonnaise got you down? Try this salad for something with a little middle-eastern/subcontinental flair.

Toast the walnuts: Spread nuts on a baking sheet. Bake in a 400F for about 8 min., until the nuts start to turn darker. Set aside.

In a medium bowl, stir together couscous, cranberries, curry powder, sugar, and salt. Bring the water to a boil. Pour the water over the couscous, stir briefly, then cover and let stand 5 min.

Fluff couscous with fork, then stir in oil, scallions, parsley, lemon juice, and toasted walnuts.

Serve chilled.
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Contributed on: and modified on Wednesday July 2nd, 2008