Try Ina Garten’s Zesty Curried Couscous Salad Recipe

Curried couscous dances with exotic spices, transforming a humble grain into a culinary masterpiece.

Aromatic curry powder weaves magic through each golden kernel, creating a flavor symphony that awakens your taste buds.

Mediterranean traditions inspire this vibrant dish, blending warm spices with delicate textures that sing on the plate.

Bright vegetables and unexpected ingredients collide, crafting a meal that’s both comforting and adventurous.

Nutrient-packed and incredibly simple to prepare, this recipe promises to revolutionize your dinner routine.

Fragrant spice blends whisper stories of distant markets and sun-drenched landscapes.

Let’s turn an ordinary evening into an extraordinary dining experience that will leave everyone craving more.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Calories: 310 kcal

Servings: 5

Ingredients for Ina Garten Curried Couscous Salad

• Couscous: Select fine-grain variety for quick cooking and delicate texture.
• Water: Use freshly boiled water for perfect grain hydration.
• Butter: Choose unsalted for controlled seasoning and smooth richness.

• Plain Yogurt, Olive Oil: Select creamy yogurt and extra virgin olive oil for robust Mediterranean flavor.
• White Wine Vinegar: Pick high-quality vinegar for bright, tangy undertone.
• Curry Powder: Opt for fresh, fragrant blend with balanced spice profile.
• Turmeric: Look for vibrant yellow powder with intense earthy aroma.
• Salt and Pepper: Use freshly ground for maximum flavor enhancement.

• Carrots, Scallions, Red Onions: Choose crisp, firm vegetables with vibrant color.
• Fresh Parsley: Select bright green leaves with strong, clean fragrance.
• Dried Currants: Pick plump, glossy currants for natural sweetness.
• Sliced Almonds: Choose raw, crunchy almonds for textural contrast.

Must-Have Tools for Couscous Salad

• Mixing bowl: Large, spacious container for combining ingredients.
• Fork: Essential for fluffing couscous and creating light, separated grains.
• Whisk: Perfect for blending dressing ingredients smoothly.
• Measuring cups/spoons: Helpful for accurate ingredient quantities.
• Cutting board: Needed for chopping vegetables and herbs.
• Sharp knife: Required for precise chopping of parsley, scallions, and red onions.
• Serving dish: Large plate or bowl for presenting the final salad.

How to Make This Couscous Salad

• Prepare Couscous Base

Grab a large bowl and pour boiling water over couscous. Drop in butter and let it melt completely. Cover the bowl and wait five minutes. Use a fork to gently separate and fluff the grains, creating a light and airy texture.

• Whip Up Tangy Dressing

Create a zesty sauce by whisking yogurt with olive oil, vinegar, curry powder, and turmeric. Season with salt and pepper, blending until silky smooth.

• Assemble Colorful Salad

Pour the vibrant dressing over fluffy couscous. Toss in shredded carrots, fresh parsley, currants, crunchy almonds, scallions, and red onions. Mix thoroughly to distribute flavors evenly. Taste and adjust seasonings to your liking.

• Plate and Serve

Transfer the salad to a beautiful serving dish. Let it rest at room temperature to allow flavors to mingle. Sprinkle extra parsley on top for a fresh finish. Enjoy as a light meal or spectacular side dish that bursts with Mediterranean flair.

Tweak the Taste of Couscous Salad

Mix in diced cucumber or bell peppers for extra crunch and freshness. The salad welcomes crisp vegetables that add texture and vibrant colors.

Transform this dish into a complete meal by adding grilled chicken, chickpeas, or crumbled feta cheese. These protein sources make the salad more filling and nutritious.

Experiment with different curry powder blends or swap turmeric for ground cumin for a unique flavor profile. Each spice variation brings a new dimension to the classic recipe.

Prepare the salad a day in advance to let flavors meld together. Store in a sealed container in the refrigerator, and the dish will taste even more delicious the next day.

Serving Ideas for Curried Couscous Salad

• Pair with Protein Perfection: Elevate this couscous salad by serving alongside grilled chicken, roasted lamb, or seared fish for a complete and satisfying meal.
• Create Chilled Delight: Refrigerate the salad for 30 minutes before serving to enhance flavor melding and provide a cool, refreshing texture perfect for summer gatherings.
• Customize with Creativity: Swap ingredients like raisins for cranberries, swap almonds for sunflower seeds, or add crumbled feta cheese to personalize this versatile dish according to your taste preferences.
• Prep Ahead Brilliance: Make this salad a day in advance, allowing flavors to develop and deepen, making it an ideal make-ahead option for picnics, potlucks, or quick weekday lunches.

Save and Pack Couscous Salad Easily

• Preserve Fresh Flavors: Store this couscous salad in an airtight container in the refrigerator for up to 3-4 days. Chilled storage keeps the ingredients crisp and maintains the vibrant taste.
• Meal Prep Magic: Prepare the entire salad in advance for quick grab-and-go lunches. Separate dressing and dry ingredients if storing longer than two days to prevent soggy texture.
• Smart Serving Suggestions: Enjoy cold straight from the refrigerator or let sit at room temperature for 10-15 minutes to soften flavors. Revive the salad with a quick stir and splash of fresh olive oil before serving.
• Portion and Protect: Divide salad into individual meal prep containers for easy work lunches. Keep almonds on the side to maintain their crunch and prevent moisture absorption.

Vibrant Ina Garten Curried Couscous Salad Recipe

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4.7 from 10 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Ina Garten’s curried couscous salad blends Mediterranean and Middle Eastern flavors for a refreshing summer dish. Zesty curry powder and crisp vegetables create a light, satisfying meal you can enjoy at picnics or as a quick lunch.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (354 ml) couscous
• 1 ½ cups (354 ml) boiling water
• ½ cup (75 g) carrots, small-diced
• ½ cup (20 g) parsley, minced fresh flat-leaf
• ½ cup (80 g) currants or raisins, dried
• 2 scallions, thinly sliced (white and green parts)
• ¼ cup (40 g) red onion, small-diced
• 1 tsp curry powder
• ¼ tsp ground turmeric
• 1 ½ tsps kosher salt
• 1 tsp black pepper, freshly ground
• 1 tbsp butter, unsalted
• ¼ cup (60 ml) olive oil, good
• ¼ cup (60 ml) yogurt, plain
• 1 tsp white wine vinegar
• ¼ cup (30 g) almonds, blanched, sliced

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Instructions

1. Hydration: Pour simmering water and melted butter over couscous in a large bowl. Cover tightly and let rest for 5 minutes, allowing grains to absorb liquid completely.
2. Dressing Preparation: Whisk yogurt, olive oil, white wine vinegar, curry powder, turmeric, salt, and pepper in a separate bowl until smooth and well-combined.
3. Couscous Transformation: Fluff couscous with a fork, creating a light texture. Gently fold prepared dressing into the grains, ensuring even distribution of flavors.
4. Flavor Fusion: Integrate carrots, parsley, currants, almonds, scallions, and red onions into the couscous mixture. Thoroughly blend ingredients, tasting and adjusting seasonings as needed.
5. Serving: Allow salad to reach room temperature, letting the complex flavors meld and develop before presenting this vibrant, aromatic dish.

Notes

• Boost Flavor Absorption: Rest couscous covered for exactly 5 minutes to ensure grains fully soak up liquid and become perfectly tender.
• Master Dressing Technique: Whisk yogurt-based dressing thoroughly to create a smooth, well-integrated coating that evenly distributes curry and spice notes.
• Prevent Clumping: Use a fork to gently fluff couscous, separating grains and maintaining a light, airy texture before mixing in additional ingredients.
• Elevate Texture Balance: Toast almonds beforehand to release nutty oils and add a delightful crunch that contrasts with soft couscous and creamy dressing.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 310
• Sugar: 12 g
• Sodium: 420 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg