This is one of my favourite side dishes to make. It’s simple and easy to make and a little addictive to munch on. Sometimes I serve it warm with baked chicken, sometimes cold with lamb kebabs off the bbq. The dressing and the couscous are the two key elements, the rest you can vary depending on what you have on hand. I’ve made this with all manner of roasted vegetables – potato, pumpkin, zucchini, capsicum, onion, eggplant…
To avoid using the oven altogether you can make this with raw capsicum and red onion and throw in some chopped dried apricot, crumbled feta and toasted nuts and seeds. This makes a great dish for a big get together as the couscous is so quick to prepare and bulks up the dish a lot. You can make a giant bowl of this salad very quickly!
Curried Couscous Salad
- 1 cup couscous
- 1 cup boiling hot water
- 3 cups vegetables chopped into roughly 2cm chunks – spuds, sweet potato, pumpkin, capsicum, onion, zucchini all work well
- 1/4 cup chopped fresh parsley
- 1/4 cup vinegar
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 clove garlic chopped
- 2 teaspoons curry powder
- Salt and pepper
Preheat the oven to 190C.
Toss the vegetables in some oil, sprinkle with a little salt and pepper and roast for 30 minutes or until cooked. Remove from oven and set aside.
Put the couscous into a bowl with the boiling hot water. Cover the bowl and set aside for 5 minutes until the couscous has puffed up and has soaked up all the water. Stir the couscous to break up any clumps.
In a small bowl combine the vinegar, oil, sugar, garlic and curry powder. Stir together well.
Pour the dressing over the couscous. Add the roasted vegetables and parsley. Stir to combine.
Serve warm or chill in the fridge and serve cold, either way it’s delicious!
Recipe can also be printed as a PDF from here: Couscous salad.