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Curry Couscous Salad

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Jun 30, 2015, 8:19 AM by Julia Quam ]
Curry Couscous Salad



Vegan, Cholesterol Free, Saturated Fat Free Trans Fat Free, Good Source of Vitamins A & C

Contains Wheat, May Contain Eggs

Yield: Approximately 4 servings (~1/2 cup each)

This colorful salad with a kick is a great accompaniment to chicken or fish dishes.

Ingredients
1 1/2 cups couscous, cooked
1/4 cup mixed peas & carrots
1/4 cup cucumber, diced
2 Tbsp cup red onion, chopped
2 Tbsp bell pepper, chopped
1 1/2 tsp green onion, chopped
3/4 tsp parsley, chopped
2 1/4 tsp olive oil
1/4 tsp salt
dash of ground black pepper
3/4 tsp apple cider vinegar
1/4 tsp soy sauce
1/4 tsp curry powder

Directions
1. Combine couscous, peas, carrots, cucumber, red onion, bell pepper, green onion, and parsley in a large bowl.
2. In a separate bowl, mix blended oil, salt, ground black pepper, apple cider vinegar, soy sauce, and curry powder. Mix until well combined.
3. Pour dressing over couscous mixture, and toss. Recommended garnish: parsley and/or bell pepper.

Nutrition Facts (per serving)
100 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 170 mg sodium, 15 g carbohydrates, 1 g fiber, 1 g sugar, 3 g protein, 25% DV of Vitamin A, 15% DV of Vitamin C, 2% DV of Calcium, 2% DV of Iron





 


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