Curried Couscous Salad

Prep Time
Cook Time
Ready In

"This is a terrific side dish for chicken and lamb"

Original recipe yields 6 servings


  • Serving Size: 1 (173.3 g)
  • Calories 334
  • Total Fat - 11.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 9 mg
  • Sodium - 695.5 mg
  • Total Carbohydrate - 48.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 8.9 g
  • Protein - 9.2 g
  • Calcium - 53.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step 1

Pour couscous in a large bowl. Melt butter in the boiling water and pour over couscous.

Step 2

Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Step 3

Whisk together the yogurt, olive oil, vinegar; curry powder, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork.

Step 4

Add the carrots, parsley, raisins or cranberries, almonds, scallions, and red onions.

Step 5

Mix well and taste for seasonings.

Step 6

Serve at room temperature

Tips & Variations

  • Large bowl.



Wonderful full of great flavours and textures, I scaled back for 2 serves and there was more than enough so still have a small serve for lunch, the only change I made was to use sultanas for the raisins, thank you MsPia, made for Billboard Recipe tag game.

review by:
(21 Dec 2015)


Awesome salad! Love the sweetness of the cranberries, the crunch of the almonds and the savory of the dressing. I did use rice wine vinegar and only 1/2 tsp salt. It is very well balanced for us. Finished it with a squeeze of lime juice which brightened all the flavours. Thank you for sharing. Made for Billboard Recipe Tag.

review by:
(30 Jul 2014)