Curried Couscous

5 from 10 votes

15-minute Curried Couscous is rich in plant-based protein and iron, with a versatile curry dressing. Prep this budget-friendly recipe ahead of time. It's easy, healthy, and veggie-loaded.

Prep Time10

Cook Time12

Total Time22

Course: Main Course, Salad

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 547kcal

Author: Nisha Melvani

Ingredients

Optional maple chia cashews:

⅔ cup raw cashews
2 to 3 teaspoons maple syrup
2 teaspoons chia seeds (optional)
Dash of cayenne pepper
Salt to taste

For the salad:

1 cup dry couscous (or 2 cups cooked quinoa)
1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)
¾ cup frozen green peas thawed
1 medium red bell pepper small dice
½ cup shredded carrots (about 1 medium carrot)
¼ cup diced red onion or shallots
⅓ cup chopped cilantro
⅓ cup chopped flat leaf parsley

For the curry dressing (makes extra):

¼ cup fresh lemon juice, plus more to taste (about 2 small lemons)
½ teaspoon lemon zest
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon black pepper
3 tablespoons olive oil
2 cloves garlic pressed or finely minced
1 teaspoon maple syrup or to taste (optional)
Salt to taste

Instructions

Optional for roasted cashews: Preheat the oven to 350ºF if making the roasted cashews. Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl, until they are well coated. Transfer them to a lined baking sheet. Roast them for 7 minutes before tossing. Then roast for about 5 minutes more, or until they are golden brown.
Rehydrate couscous: Transfer the couscous to a heatproof bowl and add 1 ½ cups boiled water. Cover and set aside for 5 minutes. Fluff with a fork.
Make the dressing: Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid. Add maple syrup and salt to taste.
Combine: Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top with the cashews for serving, if using.

Notes

- For rehydrating the couscous: Use recently boiled water for rehydrating the couscous, along with a heat-proof bowl with a tight-fitting cover. Or use a regular saucepan and lid instead.
- To take the sharp bite out of the red onion, soak the chopped onion in water for 10 minutes.
- Toss the cashews frequently, and keep a close eye on them so they do not burn.
- Roast the chickpeas (optional): Toss the chickpeas with olive oil and salt, and roast them in a single layer at the same time as the cashews for even more texture.
- Storage: Refrigerate any remaining dressing for up to 5 days. Refrigerate leftover Curried Couscous in an airtight container for up to 4 days.

Nutrition