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home > recipes > salads and dressings > curried couscous salad
1 1/2 cups uncooked couscous 3 cups vegetable broth or water 1 cup dark raisins 1 small bunch fresh parsley chopped 1 can of chickpeas rinsed and well drained 1 red bell pepper chopped 1 red tomato chopped 1/4 cup red onion chopped curry powder to taste ( I used 2 tsp ) allspice or to taste ( I used 1/2 tsp ) Juice from one large fresh lemon 1/2 to 3/4 cup extra virgin olive oil salt and cracked black pepper to taste I adapted this Net recipe for another delicious vegetarian salad. Bring 3 cups of water to a boil and stir in couscous. Cover and remove from heat and let stand 10 minutes covered or until couscous has absorbed the water and is soft. Fluff with a fork. Place couscous in a bowl and add everything else and stir to combine. Season to taste with salt and pepper. One may use the curry powder and allspice to taste as desired. The sweetness of the raisins offsets the sharp curry powder. Yield: 8 to 10 servings

Curried Couscous Salad


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list all recipes for SALADS (258)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: curried
keyword: couscous
keyword: salad
recipes for salads
recipes by butterflydog
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(posted July 25, 2007)

1 1/2 cups uncooked
couscous
3 cups vegetable
broth or water
1 cup dark raisins
1 small bunch fresh
parsley chopped
1 can of chickpeas rinsed and well drained
1
red bell pepper chopped
1 red
tomato chopped
1/4 cup red
onion chopped
curry powder to taste ( I used 2 tsp )
allspice or to taste ( I used 1/2 tsp )
Juice from one large fresh
lemon
1/2 to 3/4 cup extra virgin
olive oil
salt and cracked black pepper to taste

I adapted this Net recipe for another delicious
vegetarian salad.

Bring 3 cups of water to a
boil and stir in couscous. Cover and remove from heat and let stand 10 minutes covered or until couscous has absorbed the water and is soft. Fluff with a fork. Place couscous in a bowl and add everything else and stir to combine. Season to taste with salt and pepper. One may use the
curry powder and allspice to taste as desired.

The sweetness of the raisins offsets the
sharp
curry powder.

Yield: 8 to 10 servings


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