Curry Couscous Salad
Curry Couscous Salad
Directions
- In a large pot bring water to a boil, add 1 tablespoon salt, turmeric and 2 teaspoon of curry powder. Cook couscous until al dente, drain and immediately rinse in cold water until couscous is cool.
- While couscous is cooking, cut tomatoes, peppers, green onions, and pistachios. Set aside.
- Make vinaigrette and set aside.
- Mix all remaining ingredients in a large bowl and toss with vinaigrette. Taste and add more curry powder and salt if needed.
- Garnish with green onion tops, feta cheese and whole pistachios.
Ingredients
- 1 tsp. turmeric, ground
- 2 tsps. curry powder
- 21 oz. Roland® Israeli Couscous
- 1 pint tomato(es), grape, quartered
- 1 cup Roland Piquillo Peppers, diced
- 1 bunch green onions, sliced thin, plus a few for garnish
- 1 cup pistachios, chopped, reserve 1/8 for garnish
- 3/4 cup Roland Pitted Oil Cured Olives
- 1 cup cheese crumbles, feta
- Roland Fine Sea Salt, to taste
- vinaigrette salad dressing, recipe follows
Vinaigrette
Directions
- To make the vinaigrette, in a medium bowl, combine 1 tablespoon curry powder, curry paste, sherry vinegar and salt, whisk in oils.
Ingredients
- 1-2 Tbsp. curry powder
- 1 Tbsp. Roland Yellow Curry Paste
- 1/2 cup Roland Sherry Vinegar
- 1/4 cup Roland Pistachio Oil
- Roland Extra Virgin Olive Oil
- 1/3 cup Roland Olive Oil
- Roland Fine Sea Salt, to taste