Curried Israeli Couscous Salad

I know, I know, another curry recipe? I will try to get some new flavors up in this blog, but this is really a keeper. Greg and I ate this entire dish before I even had a chance to serve it, and I already have ideas for how to make it even more awesome next time.

Curried Israeli Couscous Salad

  • 1 cup Israeli couscous
  • 2 cups vegetable broth
  • 1 tbsp sweet curry powder
  • 1 tsp black pepper
  • 1 bunch green onions, chopped
  • 1/3 cup raisins
  • 1 tbsp lemon juice
  • zest of one small lemon

Bring the vegetable broth, curry powder, and black pepper to a boil in a medium saucepan. Add the couscous, reduce heat, cover, and cook for 10-12 minutes. Transfer the couscous to a serving dish. Add the chopped green onions, raisins, lemon juice, and lemon zest.

I have a cold, thanks to my darling husband, and will be spending my evening on the couch drinking tea and trying to  drain my head.



About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.
This entry was posted in Dinner, Lunch and tagged , , , , . Bookmark the permalink.

One Response to Curried Israeli Couscous Salad

  1. Greg says:

    New flavors be damned, this is great!

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