Posted by: Jonjon | December 29, 2008

Couscous Indian Curry with Vegetable Salad 8/10

Couscous Indian Curry with Vegetable Salad 8/10

• 1/2 cup water 120ml
• 1/3 cup couscous 60g
• 2 tablespoons extra virgin olive oil 30ml
• 1 tablespoon and 1-1/2 teaspoons lemon juice 20ml
• 3/4 teaspoon Spice Islands® Curry Powder 2g
• 1/2 teaspoon Spice Islands® Garlic Salt 2g
• 1/4 teaspoon Spice Islands® Crushed Red Pepper 0.5g
• 1/2 cup chopped bell peppers 75g
• 1/4 cup minced red onion 40g
• 1/2 small zucchini, chopped
• 1/2 (15 ounce) can black beans, drained, rinsed 425/2 = 212g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. Boil water in a small saucepan, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
2. Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors.

Changed I followed the instructions but didn’t use black beans as I had none
I used a whole zucchini, and that was perfect

Red Onions taste quite nice when raw, and it’s not as pungent as other varieties of onions

The sauce was actually not that good on its own. However, when blended with the raw vegetables, it was perfect. It gave the whole mixture a refreshing sour and spicy flavor. It made the raw vegetables more appetizing. Although I had used curry powder, I could not taste any curry flavor in this dish.

I will be making this again, next time with added olives and perhaps some sweet and mushy stuff to substitute for the beans.

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