Curried Israeli Couscous Salad with Cashews & Cranberries
Ready in just 30 minutes, this yummy vegan Curried Israeli Couscous Salad is fantastic! It's both savory and sweet filled with bites of tart cranberries along with rich cashews. Perfect for BBQs, potlucks, lunches, or served as a main dish atop greens.
Servings: 6
Ingredients
- 8 oz Israeli Couscous (also called pearl couscous)
- ½ cup vegan mayo
- 1 tablespoon curry powder
- 2-3 teaspoon fresh lemon juice (start with 2 tsp)
- ½ teaspoon salt
- 1 cup raw whole cashews, unsalted
- ⅓ cup dried cranberries
- ⅓ cup frozen green peas
- 2 green onions, sliced
- Fresh chopped cilantro
Instructions
- Bring 5 cups of salted water to a boil. Add the Israeli couscous and cook at medium high for about 5 to 7 minutes. Check at 5 minutes. You want it to be done, but al dente. Then drain the couscous and rinse with cold water. This is not the traditional way of cooking Israeli couscous, but works well for this recipe.
- While the couscous is cooking, in a small bowl mix together the vegan mayo, curry powder, lemon juice, and salt.
- Put the cooked couscous in a large bowl. Then add the curry mayo and mix to combine.
- Now, fold in the the cashews, cranberries, green peas, and green onions. Combine well. The peas will quickly defrost prior to serving.
- Taste for salt and season as needed. You may also add more lemon juice at this point if you like. The lemon is there to bring out the curry flavor not overpower it.
- To serve, top with fresh chopped cilantro.
- This dish can be served as a side , on top of lettuce to make a yummy salad, or as a main served with a vegetable.
Nutrition
Calories: 292kcal | Carbohydrates: 33.7g | Protein: 6.8g | Fat: 16.5g | Saturated Fat: 1.7g | Sodium: 303mg | Potassium: 65mg | Fiber: 5.8g | Sugar: 1.2g | Vitamin A: -1IU | Calcium: 31mg | Iron: 2mg
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