Curried Couscous Salad with Carrots and Cashews
Israeli couscous, also known as pearl couscous, is a form of pasta made from semolina flour and water, distinct from Moroccan and Lebanese couscous. Israeli couscous got its name on behalf of David Ben-Gurion, the then-prime minister of Israel, who asked the Osem food company in the 1950s to invent a cheaper substitute to rice to provide for all the immigrants coming into Israel.* Here I give traditional couscous salad a tropical twist with the complement of cashews to a curry dressing. Topped with dried apricots, golden raisins, and shredded carrots, this tasty salad is a go-to recipe for a main entrée or side. Try it once and you’ll love it!
Ingredients
- 1 ½ cup pearl couscous, like Bob’s Red Mill Traditional Pearl Couscous
- 1 ½ cup chicken broth, use vegetable broth for vegan
- 1 cup shredded carrot
- ¼ cup + 1 T. green onions
- 1/3 cup dried apricots
- ¼ cup golden raisins
- ¼ cup black raisins
- ½ cup cashews
- 1-2 cloves garlic
- Dressing:
- 2 T. apple cider vinegar
- 2 T. freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil
- ½ t. curry powder
- ¼ t. turmeric
- ½ t. ground cumin
- 1 t. honey
- ¼ t. sea salt
- ¼ t. ground white pepper
Directions
- Step 1 To start, measure out the couscous and place it in a 4-quart saucepan. In a separate saucepan, bring the broth to a boil and pour it over the couscous, covering it immediately with a lid. Let the couscous sit for 45 minutes while you prep the rest of the ingredients.
- Step 2 While the couscous is rehydrating, slice the apricots horizontally and chop the onions into ringlets. Add both to a large mixing bowl. Then, measure out the cashews and raisins, mixing with the onions and apricots in the same bowl. Next, shred the carrots with a julienne peeler or with a slicer attachment of your food processor. Add to the bowl with the rest of the ingredients.
- Step 3 Now, make the salad dressing. Mince the garlic and combine with the oil, vinegar, lemon juice, curry powder, turmeric, cumin, honey, salt, and white pepper. Add to a jar and shake but do not purée.
- Step 4 Next, remove the lid from the couscous and fluff it with a fork. No matter how long I let it soak, there always seems to be some residual liquid left. So, in this case, heat the couscous on the stovetop and stir watchfully as the rest of the broth cooks off. Remove from heat and pour into the mixing bowl, combining with the rest of the ingredients. Add ½ or more of the dressing to the salad and stir until incorporated. Reserve the leftover dressing to add to the couscous if it’s been dried upon being refrigerated. Serve warm or at room temperature. Enjoy!
Although pearl couscous was invented in Israel, I give this salad a tropical twist with the complement of cashews to a curry dressing. Top it with dried apricots, golden raisins, and shredded carrots, and you’ll have a meal that your family will clamor for more!
NUTRITIONAL INFORMATION:
Nutritional Information: serving size: 4 ¼ cups, servings per recipe: 4, calories: 540, total fat: 21.9 g., saturated fat: 3.6 g., cholesterol: 0 mg., sodium: 431 mg., total carbohydrate: 74.8 g., dietary fiber: 2.3 g., total sugars: 15 g., protein: 13.6 g., calcium: 42 mg., iron: 2 mg., potassium: 451 mg., vitamin D: 0 mcg.
SOURCE:
*Hutcherson, Aaron. “A Guide to Couscous: The History, Different Types and How to Cook it,” The Washington Post, 14 May 2021, https://www.washingtonpost.com/food/2021/05/14/couscous-moroccan-pearl-israeli/