Indian Spiced Couscous Salad

Glass of couscous salad
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Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
509 Calories
19g Fat
76g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 509
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 872mg 38%
Total Carbohydrate 76g 27%
Dietary Fiber 7g 25%
Protein 12g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Indian-spiced couscous salad recipe certainly isn't a traditional Indian food recipe, but it is a healthy (and yummy!) dish suitable for a vegetarian or vegan main dish or side dish. Couscous salad is always a popular dish to bring to a vegetarian potluck.


  • 1/2 cup currants (raisins can be used as a substitute if needed)
  • 1/4 cup orange juice
  • 1/4 cup lemon or lime juice
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 to 1/4 tsp cayenne pepper, to taste
  • 3 cups vegetable broth
  • 1 1/2 cups couscous (uncooked)
  • 1 carrot (diced)
  • 1 red or yellow bell pepper (sliced)
  • 1 red onion, diced
  • 1/4 cup chopped fresh parsley

Steps to Make It

  1. Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon, and cayenne until well mixed.

  2. In a large saucepan, bring the vegetable broth to a boil and add the couscous.

  3. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done the cooking.

  4. Fluff couscous with a fork and allow to cool.

  5. In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked.

  6. Combine carrot, bell pepper, onion and couscous in a large bowl.

  7. Pour the orange juice dressing over the couscous and veggies, and add fresh parsley.

  8. Gently toss to combine.

  9. Chill for at least one hour before serving.

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