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Curried Couscous Salad

A vibrant, satisfying meal that transforms simple pantry staples with aromatic curry spices and fluffy couscous, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1½ cups pearl couscous
  • 2¼ cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • 1 red bell pepper, diced
  • ⅔ cup dried cranberries
  • ½ cup sliced almonds, toasted
  • ⅓ cup fresh cilantro, chopped
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Method
 

  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the couscous and stir for 2-3 minutes until golden and fragrant.
  2. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes until the couscous absorbs most of the liquid.
  3. While couscous cooks, heat remaining olive oil in a large skillet. Sauté the onion for 3-4 minutes until softened and translucent. Add garlic, curry powder, and cumin, stirring for 30 seconds until aromatic.
  4. Add the cooked couscous to the skillet with the spice mixture, stirring gently to coat every grain. Remove from heat and let cool for 5 minutes.
  5. Fold in the diced bell pepper, cranberries, toasted almonds, and cilantro. Drizzle with lemon juice and season with salt and pepper.

Notes

Don't skip toasting the couscous as it prevents mushiness and adds flavor depth. Avoid adding fresh herbs while couscous is still hot. Refrigerate leftovers for up to 4 days - tastes better the next day as flavors meld. Can be made 24 hours ahead, but add almonds and fresh herbs just before serving.