Indian Spiced Couscous Salad


This Indian-spiced couscous salad recipe certainly isn’t a traditional Indian food recipe, but it is a healthy (and yummy!) dish suitable for a vegetarian or vegan main dish or side dish. Couscous salad is always a popular dish to bring to a vegetarian potluck.


  • 1/2 cup currants (raisins can be used as a substitute if needed)
  • 1/4 cup orange juice
  • 1/4 cup lemon or lime juice
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 to 1/4 tsp cayenne pepper, to taste
  • 3 cups vegetable broth
  • 1 1/2 cups couscous (uncooked)
  • 1 carrot (diced)
  • 1 red or yellow bell pepper (sliced)
  • 1 red onion, diced
  • 1/4 cup chopped fresh parsley

Steps to Make It

  1. Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon, and cayenne until well mixed.

  2. In a large saucepan, bring the vegetable broth to a boil and add the couscous.

  3. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done the cooking.

  4. Fluff couscous with a fork and allow to cool.

  5. In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked.

  6. Combine carrot, bell pepper, onion and couscous in a large bowl.

  7. Pour theorange juice dressing over the couscous and veggies, and add fresh parsley.

  8. Gently tss to combine.

  9. Chill for at least one hour before serving.

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