Curried couscous salad.

I meant to take pictures of this, but I threw it out before I managed. Sorry.

If you like couscous with a Middle Eastern wang to it, this is your recipe. Curry seasoning, lime, chickpeas, carrots, raisins… it’s a colorful salad, very filling with an interesting mouthfeel and definitely has some twang to it. It’s just not my kind of salad. I hope it works out well for somebody else.

(Recipe under the cut.)

Curried Couscous Salad

inspired by ‘Lime Biryani’ in Women’s Health Magazine, June 2008

cooking time: 20 minutes


1 c dry couscous (yields 3 c cooked)
1 1/4 c water
5 tbsp lime juice
1 can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 c carrots, sliced or julienned
1/2 c scallions, green only, finely chopped
1/2 c sunflower seeds (or nut[s] of choice)
1/2 c raisins (or golden raisins, etc.)
4 tbsp extra virgin olive oil
1 1/4 tsp curry seasoning*

* If you don’t have curry seasoning, make your own! Combine 1 tsp curry powder, 1/8 tsp ground ginger and 1/8 tsp ground cinnamon.


In a medium saucepan, combine water, lime juice, 2 tbsp of olive oil and curry seasoning. Bring to a boil, stir in couscous, cover and remove from heat. Let sit for 5 minutes, fluff with a fork and set aside.
Combine chickpeas, carrots, scallions, sunflower seeds, raisins and 1-2 tbsp olive oil. Mix thoroughly, add to couscous, mix again and serve warm or cold.

Serves 8 (1/2 cup servings).