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
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Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon, and cayenne until well mixed.
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In a large saucepan, bring the vegetable broth to a boil and add the couscous.
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Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done the cooking.
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Fluff couscous with a fork and allow to cool.
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In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked.
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Combine carrot, bell pepper, onion and couscous in a large bowl.
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Pour theorange juice dressing over the couscous and veggies, and add fresh parsley.
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Gently tss to combine.
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Chill for at least one hour before serving.
