Mediterranean Couscous Salad
 
Prep time
Cook time
Total time
 
Incredible flavors come together in this perfect salad. If you have a hard time finding the Mediterranean Curry Couscous, use the Pine Nut variety. Also, adding chicken to the salad makes this a great summertime lunch or dinner.
Author:
Recipe type: Side Dish or Main Dish
Cuisine: Mediterranean
Serves: 10
Ingredients
  • 2 boxes Near East Mediterranean Curry Couscous (See Tips if using pine-nut variety.)
  • 2⅔ cup chicken broth
  • 1 onion, chopped
  • 4 cloves garlic, finely minced
  • 2 tsp curry powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Red pepper flakes to taste (I use about ¼-1/2 tsp.)
  • 1 lemon, juiced
  • ⅓ cup olive oil
  • 1 handful fresh parsley, minced
  • 3 green onions, finely sliced
  • 1 bell pepper (red, orange, or yellow)
  • ⅓ cup roasted red peppers (in a jar) chopped
  • ½ cup raisins
  • ½ cup toasted pine nuts (omit if using the pine nut couscous)
  • ½ cup carrot, very finely minced or chopped, optional
  • 2 cups shredded cooked chicken breast, optional
Instructions
  1. Heat olive oil in a deep frying pan or medium pot. Saute onions until translucent, and then add garlic and curry powder.
  2. After garlic becomes fragrant (a few seconds), add chicken broth, salt, fresh lemon juice, red pepper flakes, and black pepper. Bring to boil and add couscous. Turn off the heat and cover it until the couscous becomes soft (about 5-8 minutes).
  3. While you let couscous cool, heat 2 Tbsp olive oil in a small saute pan and roast the pine nuts until golden. Set aside.
  4. Combine bell pepper, roasted red peppers, parsley, green onions, carrots, raisins, and pine nuts in a large bowl. Mix well.
  5. Fluff couscous with a fork and add it to your vegetable and herb mixture. Add the shredded cooked chicken at this point if desired.
  6. Mix everything together and chill in the refrigerator.
  7. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/mediterranean-cous-cous-salad/