Ina Garten Curried Couscous Salad

Ina Garten Curried Couscous Salad is a vibrant Mediterranean-style side dish that blends sweet dried cranberries with crunchy carrots. The golden turmeric and curry powder dressing coats the semolina pearls to create a fragrant salad that works for any lunch.

Ina Garten’s approach here is all about building flavor while the grains are still steaming hot. Most recipes tell you to wait until the couscous cools down to add the dressing, but this one is better because the hot starch drinks up the oil and spices. This results in a much deeper flavor than if the vinaigrette just sat on the surface.

If you do nothing else, make sure you fluff the grains with a fork immediately after they finish soaking. That’s the difference between a light, airy salad and a dense block of pasta. I’ve found that using a wide tines fork instead of a spoon keeps the individual pearls separate so they don’t turn into a gummy mess.

Ina Garten Curried Couscous Salad Ingredients

For the Couscous:

• 1 1/2 cups (260g) dry couscous
• 1 tablespoon unsalted butter
• 1 1/2 cups (350ml) boiling water
• 1/2 teaspoon kosher salt

For the Dressing and Mix-ins:

• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1/2 cup (60g) dried cranberries
• 1/2 cup (65g) shredded carrots
• 1/2 cup (60g) roasted almonds, chopped
• 2 scallions, white and green parts thinly sliced
• 1/4 cup (10g) fresh flat-leaf parsley, chopped

How To Make Ina Garten Curried Couscous Salad

• 1. Steam the grains: Place the dry couscous in a large heat-proof bowl and stir in the salt and butter. Pour the boiling water over the top, cover the bowl tightly with plastic wrap, and leave it alone for five minutes.
• 2. Whisk the vinaigrette: Mix the olive oil, orange juice, vinegar, curry powder, and turmeric in a small jar or bowl. Shake it hard until the spices are fully blended and the yellow color is consistent throughout the liquid.
• 3. Fluff and dress: Remove the plastic wrap and use a fork to break up any large clumps of couscous. Pour the dressing over the grains while they’re still releasing steam and toss gently so every pearl turns bright yellow.
• This is the most important part of the whole process. If the grains cool down before the oil hits them, they’ll form a dry skin that prevents the curry flavor from soaking into the center.
• 4. Add the crunch: Stir in the dried cranberries, shredded carrots, chopped almonds, scallions, and parsley. Fold them in slowly so you don’t crush the tender grains, making sure the fruit and nuts are spread evenly through the bowl.
• 5. Season and rest: Taste the salad and add a pinch more salt if the flavors don’t pop. Let the bowl sit at room temperature for at least 30 minutes before serving to let the cranberries soften in the orange juice dressing.

Recipe Tips

• Use freshly squeezed orange juice: The bottled stuff is often too sweet and lacks the bright acidity needed to balance the earthy curry powder. One medium orange gives you just enough liquid to make the dressing taste fresh instead of packaged.
• Toast your almonds first: Even if the bag says they’re roasted, giving them three minutes in a dry pan over medium heat makes them much crunchier. This keeps the nuts from getting soggy once they’re mixed into the moist salad.
• Don’t skip the turmeric: While the curry powder provides most of the heat, the turmeric is what gives the dish its iconic golden glow. Without it, the salad looks pale and less appetizing on the table.
• Grate your own carrots: The pre-shredded matchsticks from the grocery store are usually very dry and woody. Using the large holes on a box grater gives you juicy, tender shreds that blend into the pasta much better.
• Check the water ratio: Using exactly equal parts water and couscous is the secret to a fluffy texture. If you add too much liquid, the grains will burst and turn into a paste that won’t hold the dressing.
• Let it sit before eating: While you can eat it right away, the flavors actually improve after an hour. The dried cranberries act like little sponges, soaking up the dressing and becoming plump and tart.

What To Serve With Curried Couscous Salad

Grilled chicken or roasted salmon work beautifully alongside this Curried Couscous Salad because they don’t compete with the bold spices. You can also serve it with a dollop of plain Greek yogurt to cool down the heat from the curry.

Warm pita bread or a simple cucumber salad adds a nice Mediterranean touch to the meal. If you want a vegetarian lunch, a few roasted chickpeas on top give the dish enough protein to stand on its own.

How To Store Curried Couscous Salad

• Fridge: Keep the salad in a covered container for up to 4 days. It actually tastes better the second day, though you might need to add a tiny splash of olive oil if the grains look dry after sitting.
• Reheat: This dish is meant to be eaten at room temperature or cold, so you don’t need to reheat it. If you prefer it warm, a quick fifteen seconds in the microwave is enough to take the chill off without cooking the fresh parsley.
• Freeze: I don’t recommend freezing this salad because the carrots and scallions will turn limp and watery when they thaw. The texture of the grains also becomes unpleasantly soft after being frozen and defrosted.

Ina Garten Curried Couscous Salad Nutrition Facts

Per serving (1 of 6):

• Calories: 310 kcal
• Protein: 6g
• Fat: 14g
• Carbohydrates: 42g
• Sugar: 12g
• Sodium: 240mg

FAQs

Try More Salad Recipes:

• Pesto Pasta Salad
• Charlie Bird Salad
• Shrimp Orzo Salad
• Green Bean Salad
• Broccoli Salad
• Mixed Bean Salad