Couscous Salad with Ginger-Lime Dressing

Couscous Salad with Lime-Ginger Dressing.jpg

By the Gracious Vegan

This salad is lovely to look at and then to eat. The title may make it sound too spicy for your crowd, but don't worry. My reluctant-vegan husband loved it on first bite. We paired it with the Coconut Curry Lentil Soup and went to nirvana! 

Makes a lot (9-10 cups)

Place these in a large bowl. 

  • 1.5 cup couscous (whole wheat if you can find it) (available at Trader Joe's)

  • 1/2 cup raisins (golden or black)

  • 2 teaspoons curry powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

Pour in 2 cups of boiling water, stir quickly, then tightly cover with foil or a large plate. Let sit 5 minutes, then fluff with a fork. Cover again and let sit 5 more minutes. Fluff again.

Then stir the following ingredients into the couscous mixture.

  • 1 can chickpeas, drained and rinsed

  • 1 red bell pepper, cut into small dice

  • 2 garlic cloves, minced

  • 1.5 cups frozen peas, thawed

  • 1/2 cup coarsely chopped roasted nuts (cashews, pecans, pistachios, etc.)

  • 1/3 cup slivered or chopped red onion

  • 1/3 cup fresh lime juice (2-3 limes, depending on size)

  • 1/4 cup water (or olive oil if you want a richer salad)

  • 2-3 Tablespoons (packed) finely chopped cilantro

  • 1 teaspoon minced fresh ginger

  • Freshly ground pepper

Refrigerate at least 30 minutes, or up to a day ahead. Serve chilled or at room temperature.

Timing: Under 30 minutes

Not gluten-free

SaladLinda TylerUnder 30 minutes, Anti-InflammatoryComment