Randy Mayor; Jan Gautro
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

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

December 25, 2012

JoelleV's Review

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

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

July 03, 2010

kkparsons's Review

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

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!