Curried Couscous Salad

Couscous
1 cup vegetable broth
1 tablespoon mild curry powder
1 cup uncooked couscous
1/3 cup golden raisins

Salad and Dressing
2 cups torn leaf lettuce
2 large plum tomatoes
1/4 cup minced red onion
1/3 cup chopped tart apple
1 large yellow bell pepper, seeded and chopped
1 Tablespoons virgin olive oil
1/4 cup nonfat plain yogurt
3 tablespoons rice vinegar or fresh lemon juice

Couscous: In a medium saucepan, bring the stock and the curry powder to a boil. Remove from the heat. Stir in the couscous and raisins. Cover and let sit until all the liquid has been absorbed, about 15 minutes. Transfer to a bowl and let cool.

Salad and Dressing: In a large salad bowl, combine the lettuce, tomatoes, onion, apple and bell pepper. In a small bowl, whisk together the oil, yogurt and vinegar or lemon juice; pour over the salad. Toss gently to combine. Arrange the dressed salad on salad plates, top with the couscous mixture.


Vegetarian Times Complete Cookbook. Serves 4 * See note

Note: The serving in this recipe is a little tricky. It says that it serves 4. The couscous part will easily serve 4, however I thought that the Salad was only enough to serve 2. So if you want to make enough for 4 servings, I would recommend doubling the Salad and Dressing. It’s always better to have a little extra than not enough.