Couscous Salad
Servings
8 Servings
Ingredients
- Dressing
- 1/4 tsp. curry powder
- Pinch of celery seed
- Juice of 1 lime
- 2 Tbsp. honey
- 1/2 c. plus 2 tablespoons extra virgin olive oil
- Kosher salt or sea salt and freshly ground black pepperCouscous
- 2 tbsp. extra virgin olive oil
- 1/4 tsp. kosher or sea salt
- 1/4 tsp. turmeric
- 1 pkg. 12 ounces couscous
- Chicken stock or waterSalad
- 1 large ripe tomato cut into 1/2- to 3/4-inch cubes
- 1 small can 8 ounces garbanzo beans, drained and rinsed
- 1 c. California raisins
- 1/4 c. finely diced red onion
- 4 scallions thinly sliced on the diagonal (about 2/3 cup)
- 1/4 c. finely chopped fresh Italian parsley
- 2 tbsp. finely chopped fresh mint
- 1/2 c. toasted pistachios roughly chopped; for garnish
- Kosher salt or sea salt and freshly ground black pepper
Instructions
Preparation
- 1 Dressing2 Whisk together the dressing ingredients in a small bowl. Set aside.3 Couscous4 In a medium saucepan, combine olive oil, salt and turmeric with the amount of stock or water called for on the couscous package.5 Cook following the directions. Turn into a mixing bowl and toss to cool.6 Salad7 Add tomatoes, garbanzo beans, raisins, onions, scallions, parsley and mint to the couscous.8 Add dressing and fold gently to combine. Serve cold, warm or at room temperature. Garnish with chopped pistachios.
- Source: Chef Roy Harland and California Raisin Marketing Board
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