June 9, 2016
Curried cous cous salad
For the Salad
1 1/2 cup (340g) uncooked Israeli or pearled couscous
2 cups (450ml) water
1 cup (225g) finely shredded carrot
1 cup (225g) celery
3 green (spring) onions, finely sliced
1/2 cup (small bunch) chopped fresh parsley
1/2 cup (115g) dried cranberries
2 cups (450g) chopped kale
1/4 cup (60g) sliced almonds
For the Dressing
1/4 cup (60ml) apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons agave
2 tablespoon curry powder
1 tablespoon ground turmeric
1/2 teaspoon freshly ground black pepper
1. Bring the water to a boil. Stir in couscous, turn to low heat, cover, and cook for 15 minutes, stirring occasionally. When the couscous is done cooking, put into a bowl and place in the freezer for 5 minutes to cool.
2. In a large mixing bowl, combine all the vegetables.
3. In a separate bowl, whisk all the dressing ingredients together until combined.
4. Once couscous is chilled, add it to the mixing bowl with the vegetables. Mix together and stir in the dressing. Salad is best if refrigerated overnight.