Curried Couscous Salad
Fluffy couscous folded through a warm curry, ginger and orange juice dressing with currants, toasted almonds and sweet peas. It only gets better sitting in the fridge, so make it up to two days ahead.
- Yield: 12 servings
Ingredients
Units
- 2 1/2 cups couscous
- 1/4 cup olive oil
- 1 shallot, minced
- 2 tablespoons finely chopped ginger
- 2 tablespoons curry powder
- 1/2 cup orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 3/4 cup currants (or raisins)
- 3/4 cup toasted slivered almonds
- 3/4 cup thawed frozen peas
- 3 green onions, thinly sliced
- Salt
- Pepper
Instructions
- Add the couscous to a large bowl along with about a teaspoon of salt. Pour over 2 ½ cups boiling water, stir. Cover and set aside for 10 minutes.
- In the meantime, place a small pan over medium heat. Add the oil. Once the oil is warm add the shallots and ginger and cook for about a minute. Stir in the curry powder and cook for another 30 seconds. Turn off the heat. Stir in the orange juice, vinegar and honey. Season with salt and pepper.
- Use a fork to fluff up the couscous, separating any clumps that might have formed. Let the couscous cool slightly.
- Pour the curry mixture into the couscous. Stir it in to ensure it’s evenly distributed. This might take a little time.
- Add the currants, almonds, peas and green onions, stir to combine.
- Cover and refrigerate for a minimum of 1 hour up to 2 days before serving.
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