Curried Couscous Salad with Dried Cranberries
The flavors of this salad meld as it chills. It makes a great portable lunch.
Recipe by Cooking Light July 2001
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07/08/2013
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.
05/23/2011
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!
05/22/2011
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,
05/04/2010
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.
03/25/2009
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!
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