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Indian Spiced Couscous Salad Recipe

User Rating 5 Star Rating (1 Review) Write a review

By , About.com Guide

This Indian-spiced couscous salad recipe certainly isn't a traditional Indian food recipe, but it is a healthy (and yummy!) dish suitable for a vegetarian or vegan main dish or side dish. Couscous salad is always a popular dish to bring to a vegetarian potluck.

Ingredients:

  • 1/2 cup currants (raisins can be used as a substitue, if needed)
  • 1/4 cup orange juice
  • 1/4 cup lemon or lime juice
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/8-1/4 tsp cayenne pepper, to taste
  • 3 cups vegetable broth
  • 1 1/2 cups couscous, uncooked
  • 1 carrot, diced
  • 1 red or yellow bell pepper, sliced
  • 1 red onion, diced
  • 1/4 cup chopped fresh parsley

Preparation:

Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon and cayenne until well mixed.

In a large saucepan, bring the vegetable broth to a boil and add the couscous. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done cooking. Fluff couscous with a fork and allow to cool.

In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked.

Combine carrot, bell pepper, onion and couscous in a large bowl. Pour the orange juice dressing over the couscous and veggies, and add fresh parsley. Gently toss to combine. Chill for at least one hour before serving.

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User Reviews

 5 out of 5
Beautiful Dish, Guest Angelica

I felt like the texture of raisins might be weird, but they plump up nicely in the juice mixture while you work on the rest of the dish. The amount of red onion was a little too much for me because they're so much stronger than the yellow onions I usually eat. I would definitely make this again, but probably with half of a red onion. I imagine they'll probably mellow after a little more time in the fridge. I would eat this dish warm or cold. Delicious! You should definitely add parsley at the end because it tastes great with citrus and makes the dish look really nice. I am thinking of pairing this with vegetable gyozas and/or some steamed collards and sauteed mushrooms.

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