Best 6 Curried Couscous Salad With Dried Sweet Cranberries Recipes

Curried couscous salad with dried sweet cranberries is a flavorful and versatile dish that can be served as a main course or side dish. The combination of sweet and savory flavors, along with the crunchy texture of the couscous and the chewy sweetness of the cranberries, makes this salad a delicious and satisfying option for any occasion. Whether you're looking for a light lunch or a hearty dinner, this recipe is sure to please everyone at the table.

Here are our top 6 tried and tested recipes!

CURRIED COUSCOUS SALAD

Curried Couscous Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Curried Couscous Salad With Dried Sweet Cranberries image

Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.

Provided by tasteeone

Categories Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juice of
2 -3 tablespoons extra virgin olive oil
3 -4 scallions, trimmed and thinly sliced on an angle
2 tablespoons fresh Italian parsley, chopped
1/2 lemon, juice of
3/4 cup walnuts, chopped and toasted
1 pinch fresh ground pepper

Steps:

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Nutrition Facts : Calories 451.7, Fat 21.9, SaturatedFat 2.4, Sodium 590.8, Carbohydrate 58.9, Fiber 6, Sugar 17.6, Protein 9.3

COUSCOUS SALAD WITH DRIED CHERRIES

Couscous Salad with Dried Cherries image

When I read this recipe, it sounded so delicious that I wanted it for my recipe file at home. It has a good combination of textures. -Betty Reuter

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup dried cherries
1/2 cup chopped carrot
1/2 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup pine nuts, toasted
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Steps:

In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. , In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts :

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES.

Curried Couscous Salad With Dried Sweet Cranberries. image

Make and share this Curried Couscous Salad With Dried Sweet Cranberries. recipe from Food.com.

Provided by HankW

Categories Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 -3 tablespoons extra-virgin olive oil
3 -4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
fresh ground pepper

Steps:

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Nutrition Facts : Calories 301, Fat 14.6, SaturatedFat 1.6, Sodium 393.7, Carbohydrate 39.4, Fiber 4.2, Sugar 12.2, Protein 6.2

FRUITY COUSCOUS SALAD

Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories Salad Pasta Salad Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

Tips:

Use high-quality couscous. Look for Israeli couscous, also known as pearl couscous, for the best texture and flavor.
Toast the couscous before cooking. This adds a nutty flavor and helps to prevent the couscous from becoming mushy.
Use a flavorful broth. Vegetable broth or chicken broth are both good options.
Add vegetables and herbs to your liking. Some good options include bell peppers, zucchini, carrots, celery, tomatoes, onions, garlic, cilantro, and parsley.
Use a good quality curry powder. This is the key to a flavorful curry.
Don't be afraid to adjust the spices to your liking. If you like it spicy, add more curry powder or cayenne pepper. If you prefer a milder flavor, use less curry powder.
Let the salad cool before serving. This will allow the flavors to meld together.

Conclusion:

Curried couscous salad with dried sweet cranberries is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for potlucks, picnics, or any other gathering. With its colorful vegetables, flavorful curry dressing, and sweet cranberries, this salad is sure to be a hit with everyone who tries it.

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