By Easy, Ethnic, Indian, Low Calorie, Mediterranean, Original Recipes, Salad, Summer
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Curry Couscous Salad

Spiced couscous, fresh crunchy veggies, and a creamy curry spiced dressing make this easy, light, and flavorful dish a great way to change up your lunch game! 210 calories per cup.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 cups

Ingredients
  

FOR THE SALAD:

  • 1 cup water
  • 1 tablespoon vegan butter I use Earth Balance
  • 1 teaspoon curry powder
  • 1 teaspoon vegetable seasoning or omit and use vegetable broth instead of water
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt adjust accordingly if using broth instead of water
  • 1 cup uncooked couscous
  • 2 cups chopped lettuce
  • 1 1/2 cups finely diced cucumber
  • 1 cup finely diced celery
  • 1/3 cup chopped fresh parsley

FOR THE DRESSING:

  • 1/2 cup vegan mayo or plain yogurt
  • 2 tablespoons vegetable oil or water
  • 2 tablespoons rice vinegar
  • 1 teaspoon curry powder
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon ground cumin
  • Pinch of salt and pepper

Instructions
 

  • Combine the water, butter, curry powder, vegetable seasoning, garlic, and salt in a small pot. Bring to a boil. Stir in the couscous. Cover, remove from heat, and let sit for 5 minutes. After 5 minutes, spread the couscous on a baking sheet to allow to cool faster and prevent over steaming.
  • While the couscous is cooking/cooling, chop your celery, cucumber, and parsley. Add everything to a large bowl. Make the dressing by whisking all dressing ingredients together.
  • Mix the cooled couscous with the vegetables. Serve with a drizzle of creamy curry dressing.