Couscous Salad


Curried Couscous Salad

Servings 6 Servings


  • 2 cups Israeli or pearl couscous
  • 1 cup sweetened dried cranberries or dried cherries
  • ½ cup dried apricots, chopped into bite-size pieces
  • ¾ cup chopped pumpkin seeds or almonds
  • 4 scallions, trimmed and thinly sliced
  • 2 tablespoons chopped fresh parsley
  • ½ fresh lemon, juiced
  • 1 fresh orange, juiced
  • ¼ cup olive oil
  • 1 tablespoon curry powder
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper


  • Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the cranberries, apricots, seeds or almonds, scallions, and parsley.
  • In a small jar, combine lemon juice, orange juice, olive oil, curry powder, honey, salt, and black pepper. Shake the dressing well and pour over the couscous mixture, and stir to combine.
  • Serve right away or refrigerate until ready to eat. Enjoy!