What gives this couscous salad its distinctive flavor?

The whole wheat couscous is infused with mild curry powder and olive oil during cooking, creating a savory base that complements the fresh vegetables and tart cherries.

How is the creamy texture of the dressing achieved?

The dressing blends fresh parsley, lemon juice and zest, white wine vinegar, and unsweetened coconut milk yogurt, with chia seeds added for a slight thickening effect.

Can I prepare the Curried Couscous and Vegetable Salad ahead of time?

Yes, you can make the dressing and cook the couscous in advance. Combine all ingredients when the couscous is mostly cool, and serve at room temperature for best flavor.

What type of cherries are recommended for this salad?

The recipe specifically calls for 1/3 cup of dried tart cherries, chopped, which add a delightful sweet and tangy counterpoint to the savory curry.

How should I store any leftover Curried Couscous and Vegetable Salad?

Store any remaining salad in an airtight container in the refrigerator for up to 2-3 days. This fresh vegetable and couscous salad is best enjoyed chilled or at room temperature.

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Curried Couscous and Vegetable Salad
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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A vibrant Curried Couscous and Vegetable Salad, garnished with fresh mint and parsley, served in a white bowl on a light wooden surface.

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Couscous

Curried Couscous and Vegetable Salad [Vegan]

160

Dairy Free

Vegan

This delicious salad will tantalize your tastebuds with the delicious warm smell of curry, that is sure to impress with one bite! This doesn’t cook forever in the oven (it spends no time at all in the oven) – in fact, you can have it on the table within a half... Read More

Ingredients You Need for Curried Couscous and Vegetable Salad [Vegan]

Couscous

1 tbsp. extra virgin olive oil
2 tsp. mild curry powder
1 cup whole wheat couscous
~ 2 cups water
pinch salt
1/3 cup dried tart cherries, chopped
2 tbsp. red onion, finely chopped
1 small zucchini, diced
1 red bell pepper, cored, seeded and finely chopped
2 tbsp. parsley, chopped
2 tbsp. fresh mint, chopped
1 cup cherry tomatoes, sliced in half

Dressing

3 tbsp. vegetable broth
1 tbsp. water
2 cloves garlic
1 cup fresh parsley
juice of half a lemon
zest of half a lemon
1 tbsp. chia seeds
2 tbsp. white wine vinegar
2 tbsp. unsweetened coconut milk yogurt
salt & pepper to taste

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How to Prepare Curried Couscous and Vegetable Salad [Vegan]

Make the dressing

Put all of the ingredients into a blender and process until nice and smooth. Set aside.

Make the couscous

Heat the olive oil in a small saucepan and stir in the curry powder. Cook for about 30 seconds and then stir in the couscous, coating it with the olive oil-curry powder mixture. Slowly pour in the water and a pinch of salt. Bring to a boil and let cook for a couple of minutes. Remove from the heat, cover, and let the couscous absorb the liquid. It’ll be kind of a nice, thick saucy mixture. This is good. Set aside to cool.
Meanwhile, in a large bowl, combine the cherries, onion, zucchini, bell pepper, parsley, mint and tomatoes. Add a dash of salt and pepper. When the couscous is mostly cool, add it to the vegetables. Stir in the salad dressing. Serve at room temperature.