Warm up to the fall weather that’s approaching with the warming curry flavors in this couscous and garbanzo bean salad. Curry is a delicious combination of dried spices including turmeric, ginger, and garlic. If you love spicy foods, add in some extra hot sauce to give this dish a real kick. This vegan dish can also be made gluten-free by substituting quinoa for the couscous.

 

Curried Couscous and Garbanzo Bean Salad

Prep Time: 10 minutes   |   Cook Time: 20 minutes   |   Serves: 4

 

Ingredients

Salad

• 3/4 c couscous
• 3/4 c water
• 1/4 t sea salt
• 1 red bell pepper, julienned
• 15 oz can garbanzo beans, drained
• 3 green onions, thinly sliced
• 1/4 bunch Italian parsley, chopped
• 1/4 c currants

Dressing

• 1/4 c olive oil
• 1/4 c fresh lemon juice
• 1 T Dijon mustard
• 1 T agave nectar
• 2 t curry powder
• 1 t hot sauce (optional)
• 1 large garlic clove, minced
• 1/2 t sea salt
• 1/2 t black pepper

 

Directions

1. Place couscous in a medium bowl with 1/4 teaspoon sea salt.
2. Heat water to a boil and pour over couscous. Allow couscous to absorb water, approximately 15 – 20 minutes. When cool, fluff with a fork.
3. Meanwhile, whisk together dressing ingredients.
4. Combine couscous, dressing, red peppers, beans, onion, parsley, and currants.
5. Adjust seasonings, taste, and serve.

Substitutions 

Use quinoa instead of couscous to make gluten-free. Follow cooking instructions on the package for quinoa.

 

Pick up all of the fixings for this curried couscous salad by visiting our produce and grocery departments!