Ingredients:

  • 1 1/2 cups (285 ml) vegetable broth (or water)
  • 1 cup (185 g) couscous (instant or pearl)
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon (2.5 ml) salt
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) honey (or maple syrup for vegan)
  • 1 tablespoon (15 ml) curry powder (mild or medium)
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) salt
  • 1/8 teaspoon (0.6 ml) black pepper
  • 1 cup (approx. 150g) chopped cucumber (English cucumber preferred)
  • 1 cup (approx. 150g) chopped red bell pepper
  • 1/2 cup (approx. 75g) chopped red onion
  • 1/2 cup (approx. 75g) dried cranberries
  • 1/2 cup (approx. 75g) chopped fresh cilantro (coriander)
  • 1/2 cup (approx. 75g) toasted slivered almonds (optional)

Instructions:

  1. Bring broth (or water) to a boil in the saucepan. Stir in olive oil and salt. Add couscous, stir once, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork. Let cool slightly.
  2. In a mixing bowl, whisk together olive oil, lime juice, honey (or maple syrup), curry powder, ginger, salt, and pepper until emulsified.
  3. Chop cucumber, red bell pepper, red onion, and cilantro.
  4. In a large mixing bowl, combine the cooled couscous, chopped vegetables, dried cranberries, and cilantro.
  5. Pour the curry dressing over the couscous mixture and toss gently to coat.
  6. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Before serving, sprinkle with toasted slivered almonds (if using).