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Curried Couscous Salad

The Goods
  • 1 cup water
  • 2/3 cup couscous
  • 2 tablespoons Mazola® Corn Oil
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon red crushed pepper
  • 1 cup chopped bell peppers
  • 1/2 cup minced red onion
  • 1 small zucchini, chopped
  • 1 can (15 ounces) reduced sodium black beans, drained, rinsed

Flavourful curry jazzes up this couscous and vegetable laden salad.

8 servings
Prep Time:
20 min
Chill Time:
1 hour
Total Time:
1 h 20 min
Make Good is Easy

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.

Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl to make a dressing. Stir well and let stand 10 minutes.

Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate for 1 hour.


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