Its Father’s Day and I am already sick and tired of potato and Macaroni salad! Dad wanted burgers for dinner, but I needed to come up with an interesting side… I got some inspiration from The Barefoot Contessa Cookbook by Ina Garten and threw together this amazing couscous salad! It has some bold flavors, is served at room temperature and does not have any fatty mayo in it. Sounds like a winner, right?
I did not have any couscous but I did have a harvest grain blend from Trader Joes. If you do not have access to this, just use couscous. It is so tasty!
Summer Couscous salad
1/2 package of Trader Joe’s Harvest Grains or 1 and 1/2 cup couscous prepared using the instructions on the package
1/4 cup greek plain yogurt
1/4 cup olive oil
1 tsp curry powder or 2 tsp curry paste
1/4 tsp ground turmeric (optional)
1 tsp salt
1 tsp black pepper
1 tsp red wine vinegar
Juice of 1 lemon
1/2 cup grated carrots
1/2 cup flat leaf parsley
1/2 cup dried cranberries
3 green onions, sliced
1/2 cup toasted sliced almonds or pecans
Prep the grains or couscous according the the package directions. Fluff with fork. Set aside to cool. Mix the olive oil, yogurt, vinegar and lemon juice well with a whisk. Add the salt, pepper, curry and turmeric and mix well until combined. Pour the dressing over the cooled couscous. Add the onion, parsley, dried cranberries, carrots and almonds. Taste and adjust for salt. Mix well and serve at room temperature. Note: You can do in morning, keep in fridge and take out 1 hour before dinner. Enjoy!