Tropical Curried Couscous Salad with Cranberries and Pecans
This vibrant Tropical Curried Couscous Salad is a delightful, flavor-packed dish inspired by Whole Foods' delicious creation. The Israeli couscous provides a chewy texture, while the dried cranberries offer a sweet and tangy contrast. Toasted pecans contribute a satisfying crunch, and the bright essence of orange combined with aromatic spices like turmeric and curry powder elevates this salad to a whole new level. Perfect as a side dish for gatherings or a wholesome weekday lunch, this recipe is versatile and can be customized with your favorite ingredients. Experience the harmony of sweet and savory in every bite, making it a go-to salad you'll want to prepare again and again.
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Servings
N/A
Calories
13
Ingredients
Ingredients
Israeli couscous
2 cups (uncooked)
Dried cranberries
1 cup (none)
Toasted pecans
1 cup (broken into pieces)
Green onions
2 (minced)
Canola oil
3 tablespoons (none)
White wine vinegar
2 tablespoons (none)
Orange
1 (zest of (optional) and juice)
Turmeric
1 teaspoon (none)
Dried tarragon
1 teaspoon (none)
Curry powder
1 teaspoon (none)
Garlic powder
1/2 teaspoon (none)
Cayenne pepper
1/4 teaspoon (or to taste)
Water
2 1/2 cups (none)
Instructions
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1. Begin by preheating a large skillet over medium heat and add a small amount of canola oil to coat the bottom. Pour in the uncooked Israeli couscous and toast it, stirring frequently for about 3-5 minutes, or until it turns a beautiful golden color. This step adds depth to the flavor of the couscous.
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2. Once toasted, carefully add 2 1/2 cups of water to the skillet. Turn the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and allow it to simmer gently for 8-10 minutes or until the liquid has been absorbed. The couscous should be al dente and fluffy.
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3. While the couscous is cooking, prepare the dressing. In a jar or a small bowl, combine the canola oil, white wine vinegar, orange juice, turmeric, dried tarragon, curry powder, garlic powder, and cayenne. Seal the jar (or whisk in the bowl) and shake (or stir) well to combine all the ingredients thoroughly.
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4. Once the couscous is cooked, remove it from heat and let it cool slightly. In a large bowl, combine the toasted couscous, dried cranberries, and toasted pecans. Pour the dressing over this mixture and stir gently until everything is well coated. Taste the salad and adjust the seasoning if needed.
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5. Just before serving, fold in the minced green onions for a fresh crunch. If desired, sprinkle crumbled feta cheese on top for additional flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Curried Couscous Salad with Cranberries and Pecans?
It is a vibrant, flavor-packed salad inspired by a Whole Foods creation, featuring Israeli couscous, dried cranberries, toasted pecans, and aromatic spices like turmeric and curry powder.
What type of couscous is used in this recipe?
The recipe specifically uses 2 cups of uncooked Israeli couscous, which provides a chewy and substantial texture.
Why do you toast the couscous before boiling it?
Toasting the couscous for 3-5 minutes until golden brown adds a deeper, nuttier flavor to the dish.
How much water is needed to cook the couscous?
You will need 2 1/2 cups of water for every 2 cups of uncooked Israeli couscous.
What ingredients are in the dressing?
The dressing consists of canola oil, white wine vinegar, orange juice, turmeric, dried tarragon, curry powder, garlic powder, and cayenne pepper.
Is this couscous salad vegetarian?
Yes, this recipe is vegetarian and can be made vegan if you omit the optional feta cheese topping.
How long should the couscous simmer?
Once the water reaches a boil, reduce the heat to low and simmer covered for 8-10 minutes until the liquid is absorbed.
Can I add cheese to this salad?
Yes, crumbling feta cheese on top just before serving is recommended for additional flavor.
What gives the salad its yellow color?
The combination of turmeric and curry powder in the dressing gives the couscous its bright, vibrant yellow hue.
How do I prepare the pecans?
The pecans should be toasted and broken into pieces to provide the best crunch and flavor.
Is the orange juice used fresh?
The recipe calls for the juice of one orange, and using the optional zest can further enhance the citrus profile.
How many green onions are required?
You will need 2 green onions, which should be minced and folded in just before serving.
Is this salad spicy?
It has a mild warmth from the curry and 1/4 teaspoon of cayenne pepper, but the spice level can be adjusted to your preference.
What is the best way to mix the dressing?
You can combine all dressing ingredients in a jar and shake it well, or whisk them together in a small bowl until thoroughly combined.
Can I substitute the dried cranberries?
While cranberries provide a specific sweet and tangy contrast, you could substitute them with raisins or dried currants.
How many total ingredients are in this recipe?
There are 13 main ingredients including the water and spices.
What category does this recipe fall into?
It is primarily categorized as a salad and a side dish, suitable for gatherings or weekday lunches.
Should the couscous be cooled before adding the dressing?
Yes, let the cooked couscous cool slightly before combining it with the cranberries, pecans, and dressing.
What kind of vinegar is best for this recipe?
The recipe specifically recommends 2 tablespoons of white wine vinegar for the dressing.
What dried herb is used in the dressing?
The dressing includes 1 teaspoon of dried tarragon to add a unique aromatic element.
Can I make this dish ahead of time?
Yes, the flavors often meld together better after sitting, but wait to add the green onions until just before serving for maximum freshness.
How much curry powder is used?
The recipe calls for 1 teaspoon of curry powder.
Is garlic powder used in this recipe?
Yes, the dressing contains 1/2 teaspoon of garlic powder.
Can I use regular couscous instead of Israeli?
You can, but the texture will be much smaller and softer; Israeli couscous is preferred for its pearl-like, chewy consistency.
What is the source of inspiration for this recipe?
This recipe is inspired by the popular couscous salad found at Whole Foods Market.
How much oil is used to toast the couscous?
A small amount of canola oil is used just to coat the bottom of the skillet for the toasting process.
Does the recipe contain fiber?
While specific nutritional data isn't provided, the couscous, pecans, and cranberries naturally contribute fiber to the dish.
When should I add the pecans?
The toasted pecans are added to the large bowl along with the cooked couscous and cranberries before the dressing is poured over.
Can I use fresh tarragon instead of dried?
Yes, if using fresh tarragon, you generally want to use about three times the amount of dried called for (3 teaspoons instead of 1).
Is this dish served warm or cold?
It can be served at room temperature shortly after preparation or chilled as a cold pasta-style salad.