Please post Curried Couscous recipe

[DmOrtega]

I've searched the threads and haven't found a recipe for this. TIA for posting the recipe.

[cooksrhot]

Was this recent? I have a Curried Couscous Chicken Salad from 1994...

[DmOrtega]

I think it's called Curried Couscous with Dried Cranberries. Probably in the July 01 issue.

[funnybone]

It's on the front page of CL (Salad as a Main Event) - I saw it yesterday. Here it is:


Curried Couscous Salad With Dried Cranberries

The flavors of this salad meld as it chills. It makes a great portable lunch.

Salad:
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about
4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Dressing:
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed


1. To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

2. To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour. Yield: 8 servings (serving size: 1 cup).



CALORIES 257 (13% from fat); FAT 3.8g (sat 0.5g, mono 2.1g, poly 0.7g); PROTEIN 8.7g; CARB 47.9g; FIBER 4.1g; CHOL 0mg; IRON 2.1mg; SODIUM 243mg; CALC 31mg

[DmOrtega]

Perfect! Thanks again.

[DmOrtega]

This salad is GREAT. Perfect picnic food. Thanks again.

[Jasmine-Rose]

Thanks from me, too! I like to make salads like this on the weekend and eat them for lunch at work. I made one yesterday with chickpeas, tuna, red onion, and diced red pepper with a lemon vinaigrette dressing. There was extra dressing at the bottom of the bowl so I went ahead and added couscous. Very light and tasty.

I'll be making the curried couscous with cranberries this weekend, and I thank you again for the recipe.

Jasmine-Rose

[Jasmine-Rose]

Originally posted by DmOrtega
This salad is GREAT. Perfect picnic food. Thanks again.

I made this Saturday and I agree - this is GREAT! I left out the basil (which somehow didn't seem to be a good fit with the other ingredients) and I increased the curry seasoning by adding about 3/4 teaspoon of Vindaloo. Oh, and I didn't have frozen peas so I substituted sugar snap peas (cut up).

This is just the kind of thing I like to make for lunches to bring to work during the week. I'll be making another batch on Monday night for next week's lunches.

Thanks again!