Israeli Couscous Curry Salad

I love the flavor of curry. I know there are the curry haters out there but as a Fijian it's something we ate practically every day. There was always a curry dish at our table. So I love incorporating the spice(s) into all sorts of things now. And this Israeli couscous salad is easy and delicious! Chopping the ingredients might take a few extra minutes but it's worth it and it's a great dish to add to your arsenal for pot lucks. 

Israeli Couscous Curry Salad

Fridge:

3/4 cup carrots, sliced or julienned

1 cup zucchini, grated

1 tbs mint, minced

1 tbs italian parsley, minced

3/4 cup plain Greek yogurt 

Counter:

1 3/4 cups water 

Pantry:

1 1/2 cups Israeli couscous

1 tsp olive oil

1/2 cup raisins 

1/2 cup almonds, slivered or chopped

1 tbs curry powder

1 tsp turmeric 

1/2 tsp cumin powder 

2 tbs honey 

1 tsp salt

1/4 tsp black pepper 

Tools:

Medium pot with lid

Large mixing bowl

Small mixing bowl

Whisk or fork

Wooden spoon or mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Heat the pot over medium to high heat and add the olive oil. Add the couscous to the pot and brown slightly for a few minutes. Pour the water over the couscous and turn the stovetop to low and put the lid on. Gently simmer until water is absorbed and couscous is cooked. It takes between 8 and 10 minutes. Once cooked, remove lid and mix with a fork to allow steam to release and couscous to cool. 

In the small mixing bowl add the Greek yogurt, honey, curry powder, cumin, turmeric, salt, pepper, italian parsley and mint. Mix well. 

In the large mixing bowl add the cooled couscous, the carrots, raisins, almonds and zucchini. Mix well and then pour the dressing over the top. Mix the salad well. 

You can serve this now at room temperature or you can refrigerate and serve it chilled. I like them both ways but for an outdoor party- chilled works better.

This will keep for 5 days in the fridge. Enjoy it!