This recipe is a classic and can also be made with quinoa, for those of you avoiding wheat.  It makes a great potluck dish since you can make a large amount on a budget.  It packs well in tupperware for on-the-go lunches or makes a hearty side dish for dinner.

Curry Couscous Salad

  • 1 cup watercouscoussalad
  • 1 teaspoon curry powder
  • 1 tablespoon Bragg’s Liquid Aminos or soy sauce
  • 3/4 cup Couscous
  • 2 Tablespoons fresh mint, chopped
  • 1 Tablespoon Italian parsley, chopped
  • 1 green onion, chopped
  • 1 can garbanzo beans (also called chick peas)
  • 1 cup cherry tomatoes
  • 1 grated carrot
  • 1 seeded chopped cucumber
  • 1 clove garlic, minced
  • 2 Tablespoon extra virgin olive oil
  • 1/4 cup orange juice concentrate
  • curly endive (chicory) or other firm salad green

In a small saucepan add the water and bring to a boil. Remove from the heat, add the Bragg’s Liquid Aminos, the curry powder, and the couscous, and stir. Cover and let sit for at least 10 minutes until all the water is absorbed. Uncover and fluff the couscous with a fork into another bowl, separating the grains as you go. Let the couscous cool and then add the mint, the parsley, the green onion, the garbanzo beans, half of the tomatoes, the carrot, and the cucumber. Mix well.

Next, prepare the simple dressing. Whisk together the olive oil, the minced garlic, and the orange juice concentrate. Add a few tablespoons of the dressing to the couscous mixture and blend. The couscous is flavorful and you don’t want to make it sticky, so don’t add too much of the dressing.

Toss the salad mix or curly endive with the rest of the dressing, reserving a few tablespoons. Top the salad mix with the curried couscous mixture and the remainder of the cherry tomatoes, and drizzle the rest of the dressing over the top.