Prep 15 mins
Cook 10 mins
This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green makes for a more colorful salad. One reviewer also enjoyed this salad after adding a can of tuna. See the note in parentheses to make this dairy-free.
- 1 cup uncooked couscous
- 1 1⁄4 cups boiling water
- 1 medium tomatoes, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (8 ounce) container plain yogurt (or soy yogurt to make this dairy-free)
- 1 -1 1⁄2 teaspoon curry powder
- salt and pepper
- Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes to swell the grains, then fluff it with a fork.
- Add the remaining ingredients to the couscous and stir well to combine.
- Chill in the refrigerator, if desired, and enjoy!
I made this as directed to take to a family BBQ. I am not a curyy lover but I knew that some of the people at the gathering would really enjoy this salad. Everyone who tasted it said it would have been better with some additional curry powder-I had put in 1 1/2 tsp. Thanks for posting and good luck!
Would have liked more of other ingredients in this salad to give it more flavor and crunch, like a red onion and more tomato. I liked the curry powder in the salad together with the yogurt but after chilling it for an hour the dressing was soaked up by the couscous and no longer fluffy.
I thought this was a nice salad. Made this for supper tonight along with SweetPea (Stackey5LRC)'s Easiest Pork Chops In The World Easiest BBQ Pork Chops in the World they both went well together. The only thing I would do different again is add a little less curry. I do love curry but found it to be too much but for me if you love curry go for it !!! Great recipe thanks for sharing.