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    You are in: Home / Recipes / My Couscous Salad Recipe
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    My Couscous Salad

    My Couscous Salad. Photo by loof

    1/9 Photos of My Couscous Salad

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    Elmotoo's Note:

    I made this up one day then mom decided she needed the recipe. So here it is in print. It's a beautiful dish. Feel free to substitute different spices for the curry powder - just please tell me what you used & how it turned out! I substituted ras el hanout & it was yummy. Can be made vegan by using 2TB olive oil & eliminating the butter.

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    Units: US | Metric


    1. 1
      Melt butter with the oil in large saucepan.
    2. 2
      Saute onion briefly. Add salt, dried cranberries & curry powder. Cook, stirring, until onions are softened.
    3. 3
      Add broth & bring to a boil. Stir in couscous. Remove from heat. Cover & let stand 5 minutes.
    4. 4
      Stir in spinach, cover & let stand additional 2 minutes. This wilts the spinach but doesn't cook it.
    5. 5
      Fluff with a fork & enjoy.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on July 06, 2010


      Rating as a 5 star as I did not have the spinach leaves! This may have made all the difference to this recipe, which was lovely, but we thought it could do with another element - I am sure the spinach leaves was it!! :-) We enjoyed the addition of the cranberries, this was a great fruity taste to the curry couscous. We both enjoyed this with salad leaves and crusty bread for a light supper tonight! Thanks Bethie, made for the Veg'N'Swap in the Veggie forum. FT:-) (Photos to be posted - noted due to the changes on the 7th July.)

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    • on May 05, 2013


      This was such a flavorful way to prepare couscous! I loved the kick of the curry powder with the sweet/tart of the dried cranberries. This was a wonderful side with grilled chicken. I can't wait to try this recipe again and maybe add a little crunch with some toasted nuts.

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    • on June 08, 2012


      This was a perfect side dish to our Easy Clam Cakes and Acadia's Asparagus Side With Dill. I omitted the spinach leaves because we were eating asparagus as our veg side and this recipe as our starch. I agree with French Tart though that the couscous needs the spinach perhaps not so much for flavor but contrast of color. If I had had fresh cilantro on hand I would have garnished it on top. I substituted pearl couscous for standard and the last 5 minutes of standing time stirred in 2 tablespoons of dried barberries in place of dried cranberries. Used my homemade curry powder and only 1 3/4 teaspoons because even though it isn't particularly spicy it still has a bit of a kick. Delicious; and adaptable! Reviewed for NA*ME tag and Veg Tag/June.

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    Read All Reviews (9)


    Nutritional Facts for My Couscous Salad

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.2
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.4 g
    Cholesterol 7.6 mg
    Sodium 625.1 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 4.0 g
    Sugars 1.7 g
    Protein 6.5 g

    The following items or measurements are not included:

    vegetable broth

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