- 4
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Ingredients
- Salad:
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
- Dressing:
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Salad:
In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat.
Serves 4-6.