Jazz up your couscous with this spice-infused salad, which really brings out the hearty flavor of this North African grain. Yogurt helps make this salad creamy and refreshing.

This recipe was voted a Top 5 in the GridIron Chef 2016 contest.
View all the Top 5 GridIron Chef 2016 recipes.

Total Preparation/Cooking time: 15 minutes
Serves: 12 servings (1/2 cup per serving)

Ingredients

  • 1 ½ cup couscous, uncooked (3 ½ cups cooked)
  • 1 tablespoon butter or coconut oil
  • ¼ cup low-fat plain yogurt
  • ¼ cup extra virgin olive oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup carrot, chopped
  • ½ cup cilantro, fresh
  • ½ cup cranberries, dried unsweetened
  • ½ cup pecans or walnuts, chopped
  • ¼ cup red onion, diced

Instructions

  1. To prepare couscous: place uncooked couscous in medium bowl. Melt butter in 1 1/2 cups boiling water and pour over the couscous.  
  2. Cover tightly and allow couscous to soak for 5 minutes. Fluff with a fork.
  3. In a small bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric powder, salt and pepper.
  4. Pour over the fluffed couscous and mix well with a large fork.
  5. Add the remaining ingredients (carrot, cilantro, cranberries, nuts, red onion).
  6. Mix well and serve at room temperature.

Nutrition Facts | Curried Couscous Salad | GridIron Chef Contest