- Salad:
- 2 cups water
- 1 cup quinoa
- 1 1/2 cups water
- 1 cup couscous
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 cups chopped tomatoes
- 2 red bell peppers, chopped
- 3 stalks celery, chopped
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- 2 shallots, chopped
- 1/4 cup freshly chopped parsley (optional)
- 1 tablespoon chopped fresh cilantro, or to taste
- Dressing:
- 3 lemons, juiced
- 1/4 cup curry paste (such as Patak's®)
- 4 teaspoons soy sauce
- 2 teaspoons white sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup olive oil
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
- Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
05/31/2019
recipepes.com
curry quinoa and couscous salad, recipe
PT15M
PT1H
5
455 calories
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