Curried Couscous

I've recently discovered a deep love for curry. 

I've spent my entire life thinking that curry was something I hated. Which is really dumb, given the fact that I had never tried it until a couple months ago. (Yes, really). But I mean curry is kind of intimidating, right? It's got a powerful flavor, extreme color, and a super distinct scent. A combination that can be a little frightening when trying something for the first time. 

Luckily, thanks to a Thai joint being across the street from my place and a hankering to try something new, I got a curry dish. And now - I need all the curry things. 

I am really loving this curried couscous salad right now, for many reasons. One reason being that it's really easy to make. It only takes about 20 minutes start to finish, and 15 of those minutes are the pot sitting on the stove and you not doing anything. 


It's also easy to eat. And by that I mean it's a good grab-and-go lunch (or any meal for that matter). You don't need to warm it up in a microwave for it to be delicious. You don't need to add anything else to it. What I'm saying is, you can make a batch of this Sunday night and use it all week at your convenience.

I also love this curried couscous because it's really healthy. Couscous packs a lot of health benefits. To name a few: promotes healthy metabolism, improves digestion, builds muscle, and helps prevent certain cancers. Not too shabby! Then there's the curry and turmeric powders which are like superfood powders from the gods. Basically, this salad gets an "A" in the health department. 

Just a suggestion: if you like citrus-y salads, this couscous is really good with a squeeze of fresh orange and lemon. Trust me. 


Use this curried couscous as a salad for lunch, a quick snack, or as a side for dinner. I promise you will love it! xo - cort

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Curried Couscous
  • 2 cups Israeli couscous, uncooked
  • 1 cup shredded carrot
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts
  • 1/2 cup cilantro, chopped
  • 1/4 cup plus 1 tablespoon apple cider vinegar
  • 1/4 cup plus 1 tablespoon olive oil
  • 3 tablespoons maple syrup or agave
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric powder
  • to taste salt and pepper
1. In a medium saucepan, bring 2 cups water to a boil. Season the water with a pinch of salt and a drop of olive oil. Once boiling, add the couscous. Cover and reduce heat to low. Cook for 12-15 minutes until the couscous is fluffy and the water is gone. Fluff the couscous with a fork and add it to a large bowl.2. Add carrots, cranberries, walnuts, and cilantro to the bowl. Stir to combine. 3. To make the dressing, mix the vinegar, olive oil, maple syrup, curry powder, and turmeric powder. Whisk until well combined. Add salt and pepper as desired. 4. Slowly stir the dressing into the couscous mixture. Toss until evenly coated. Serve immediately or refrigerate for 30 minutes for a chilled salad.
Prep time: Cook time: Total time: Yield: 9 servings