Randy Mayor; Jan Gautro
Yield
8 servings (serving size: 1 cup)

The flavors of this salad meld as it chills. It makes a great portable lunch.

How to Make It

Step 1

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

Step 2

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Ratings & Reviews

rstarrlemaitre's Review

Gbro757
July 08, 2013
The citrus flavors of the dressing are beautiful - bright lemon, sweet orange - especially with the sweet dried cranberries and plump little peas. Very hearty from the chickpeas. I would leave out the basil, which felt out of place, and double the curry powder next time.

Gbro757's Review

gbogs1
December 25, 2012
N/A

JoelleV's Review

kkparsons
May 23, 2011
Very good, I loosely followed this recipe (doubled curry, added toasted slivered almonds, Israeli couscous instead of regular). I think the value of this recipe is in the dressing that the couscous marinates in...very flavorful if you give it time!

cookieamity's Review

JoelleV
May 22, 2011
This was pretty good! I brought it to a potluck, and it was very popular. I ended up using a lemon cous cous mix that I had in my pantry,

gbogs1's Review

Sunglow
July 03, 2010
N/A

kkparsons's Review

cookieamity
May 05, 2010
This was really good, but I didn't think it tasted like curry. I even doubled the curry powder, but I guess 1 tsp is not enough for an entire box of couscous. I liked it, but since I was trying to replicate a curried couscous recipe that I love from a local restaurant, it didn't quite measure up.

Sunglow's Review

rstarrlemaitre
March 26, 2009
Really, really nice. I doubled the curry powder and we found it just right for our taste buds. This salad was quick, easy and delicious. A definite make again!