Curry Quinoa and Couscous Salad Recipe

Curry Quinoa and Couscous Salad Recipe

  • Salad:
  • 2 cups water
  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 cup couscous
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 cups chopped tomatoes
  • 2 red bell peppers, chopped
  • 3 stalks celery, chopped
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 shallots, chopped
  • 1/4 cup freshly chopped parsley (optional)
  • 1 tablespoon chopped fresh cilantro, or to taste
  • Dressing:
  • 3 lemons, juiced
  • 1/4 cup curry paste (such as Patak's®)
  • 4 teaspoons soy sauce
  • 2 teaspoons white sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup olive oil
  1. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  3. Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
  4. Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
Recipe of the Day|