curry cous cous salad
This another recipe idea I got from Giada's cooking show on food network.I didn't have all the ingredients on hand so I used what I thought would be a good compliment to the ingredients I did have. Make it no more then an hr before serving. I didn't have cauliflower this time but the next time I make it I intend to include the cauliflower, so I have included directions for the vegetable as well.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- THE DRESSING
- 3/4 cup yogurt, plain (greek if you have it,i did dannon)
- 2 1/2 tablespoons curry powder
- - the zest of 1 lemon
- CAULIFLOWER
- 1 - head of cauliflower
- THE SALAD
- 2 cups broth, chicken or vegatable
- 2 1/2 tablespoons curry powder
- 2 cups cous cous
- 1 cup cranraisins
- 1 cup green onions chopped
- 1 cup sunflower seeds
- - the zest of 1 lemon
How To Make curry cous cous salad
-
Step 1break apart cauliflower head and chop into bit size pieces,place on lightly greased baking sheet drizzel with olive oil, bake in 350 degree oven for about 15 mins.Cauliflower should be tender and lightly golden.
-
Step 2mix yogurt, curry and lemon juice together salt and pepper to taste and chill
-
Step 3bring broth and curry to a boil,add cous cous stir, cover and remove from heat. Let stand 5 minutes until cous cous absorbs the liquid.
-
Step 4in a large bowl combine cranrasins, lemon zest,onion and sunflower seeds.Mix in roasted cauliflower
-
Step 5Add cooked cous cous to bowl of nuts and fruit...Mix well and chill
-
Step 6when ready to serve mix dressing into the salad.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Category:
Pasta Salads
Tag:
#Quick & Easy
Ingredient:
Rice/Grains
Culture:
Mediterranean
Method:
Stove Top
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