Curried Couscous Salad with Dried Sweet Cranberries
Curried Couscous Salad with Dried Sweet Cranberries is a vegan side dish. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 22g of fat, and a total of 447 calories. This recipe serves 4. Head to the store and pick up walnuts, pepper, olive oil, and a few other things to make it today. It is perfect for Christmas. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous.
Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork.
Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.