Couscous Salad

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Couscous Salad
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

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

Preparation

Preparation

1 Dressing

2 Whisk together the dressing ingredients in a small bowl. Set aside.

3 Couscous

4 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 Salad

7 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