Curried Couscous Salad With Dried Sweet Cranberries
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Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.
- Ready In:
- 20mins
- Serves:
- Units:
1
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ingredients
- 1 (5 7/8 ounce) box instant couscous
- 3⁄4 cup dried sweetened cranberries
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 orange, juice of
- 2 -3 tablespoons extra virgin olive oil
- 3 -4 scallions, trimmed and thinly sliced on an angle
- 2 tablespoons fresh Italian parsley, chopped
- 1⁄2 lemon, juice of
- 3⁄4 cup walnuts, chopped and toasted
- 1 pinch fresh ground pepper
directions
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
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RECIPE MADE WITH LOVE BY
@tasteeone
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@tasteeone
Contributor
"Recipe by Dave Lieberman.
You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad."
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This was really tasty and also very easy. As Tasteeone says in the recipe, don't worry about the presence of the curry powder... it is surprising how it blends with the citrus juices and results in a delicate flavour. I used Israeli couscous, which I admit I had never heard of until I went to my local bulk food store to shop for this recipe. It's a bigger grained couscous - more the size of barley. I toasted chopped pecans instead of walnuts just because I prefer them. I had no green onions, so omitted them - but I think used in moderation they would be OK and not overpower the salad. I forgot to add the olive oil at the end, and I didn't miss it, so it could probably just be omitted. It kept well in the fridge & made great lunch leftovers. I'll definitely be making this again.Reply
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Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added some honey. I mixed everything but the barley, cranberries and walnuts separately and then tossed with the warm barley. If you want a little kick, I suggest adding some cayenne. This is delicious. Don't be thrown off by the curry, I don't even like curry and love this salad.
