Best 6 Indian Curry Couscous Salad Recipes

Indian curry couscous salad is a delectable dish that combines the exotic flavors of Indian spices with the light and fluffy texture of couscous. This salad is a perfect blend of taste and health, making it an excellent choice for a quick and easy meal or as a side dish. With a variety of ingredients and cooking methods to choose from, there's an Indian curry couscous salad recipe out there to suit every palate. In this article, we'll explore the different ways to prepare this flavorful dish, providing you with tips and tricks to create the perfect Indian curry couscous salad.

Here are our top 6 tried and tested recipes!

CURRIED COUSCOUS SALAD

Curried Couscous Salad image

Curried couscous salad is fragrant, sweet and spicy with loads of crunchy fresh veggies, nuts, and dried fruit. This salad is delightfully different, keeps well in the fridge and is so easy to make.

Provided by Amy D

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

1/4 cup apple cider vinegar
1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon lime juice
2 Tablespoon curry powder
1 Tablespoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1 10 ounce box couscous
1 1/2 cups shredded carrots
1 cup chopped celery
1/2 cup craisins
1/3 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup chopped fresh parsley

Steps:

Cook couscous according to the directions on the package. Cool completely and fluff with a fork.
Add the carrots, celery, slivered almonds, craisins, dried apricots and parsley to the couscous, mixing well.
Add the dressing ingredients to a mason jar or another container that tightly seals. Shake it well until blended and pour over the salad. Mix again and serve.

Nutrition Facts : ServingSize 8 Servings

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.

CURRIED COUSCOUS

Curried Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

EASY CURRY COUSCOUS

Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories Side Dish Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

INDIAN CURRY COUSCOUS SALAD

Indian Curry Couscous Salad image

Make and share this Indian Curry Couscous Salad recipe from Food.com.

Provided by Celeste

Categories Low Cholesterol

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water
2/3 cup couscous
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons curry powder
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped bell pepper
1/2 cup minced red onion
1 small zucchini, chopped
1 (15 ounce) can black beans, drained, rinsed

Steps:

Boil water in a small saucepamn, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
Combine oil, lemon juice, curry powder, garlic salt, and crushed red pepper in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in a large bowl. Pour dressing over salad, toss to coat. Cover; refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 197.2, Fat 7.2, SaturatedFat 1.1, Sodium 5.3, Carbohydrate 26.9, Fiber 6.1, Sugar 1.3, Protein 7.1

CRANBERRY COUSCOUS SALAD

Cranberry Couscous Salad image

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Provided by flower7

Categories Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4-1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3-1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Steps:

Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
Serve either chilled or at room temperature.

Nutrition Facts : Calories 235.7, Fat 12.2, SaturatedFat 1.5, Sodium 191.4, Carbohydrate 25.6, Fiber 3, Sugar 0.8, Protein 6.2

Tips:

For the best flavor, use fresh vegetables. If you don't have fresh vegetables on hand, frozen vegetables can be substituted.
If you don't have curry powder, you can make your own by combining 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, and 1/2 teaspoon cayenne pepper.
If you don't have vegetable broth, you can use water instead. However, vegetable broth will add more flavor to the salad.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Indian curry couscous salad is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are looking for a vegetarian main course or a flavorful side dish, Indian curry couscous salad is a great option.