Recipes Couscous Salad with Spicy Yogurt Dressing 4.3 (15) 8 Reviews 0 Photos This cool, refreshing, and colorful salad is sure to please! By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients Couscous (look for Israeli or whole-wheat) ½ tablespoon extra-virgin olive oil ½ small onion, finely chopped 1 small stalk celery, finely chopped ½ cup couscous ¾ cup water Spicy Yogurt Dressing: 1 ½ tablespoons fresh lemon juice 1 ½ tablespoons fat-free plain yogurt ½ tablespoon extra-virgin olive oil 1 teaspoon minced fresh ginger root ½ clove garlic, crushed ½ teaspoon ground cumin ½ teaspoon ground coriander 1 pinch Pinch freshly ground black pepper Salad ¼ cup dried currants or raisins ¼ cup canned chickpeas, rinsed and drained ¼ cup chopped red bell pepper ¼ cup chopped green bell pepper ¼ cup chopped fresh cilantro or parsley ¼ cup sliced medium scallions ½ lemon, cut into wedges Directions To make the couscous: Heat the oil in a 2-quart saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened. Stir in the couscous, coating with oil. Cook and stir for 1 minute until lightly toasted. Add the water and bring to a boil, stirring gently. Remove from the heat. Let stand, covered, for 30 minutes until cool and the liquid is absorbed, uncovering occasionally to fluff with a fork. To make the spicy yogurt dressing: In a large bowl, mix together the lemon juice, yogurt, oil, ginger root, garlic, cumin, coriander, and pepper. Whisk before serving. To make the salad: Transfer the couscous to a large serving bowl. Spoon the currants or raisins, chickpeas, bell peppers, cilantro or parsley, and scallions into separate mounds around the couscous. Add the dressing. Toss all the ingredients together at the table. Garnish with the lemon wedges, if using. Note This recipe is optimal for Phase 3 of the South Beach Diet. Copyright(C) 2003 Waterfront Media, Inc. All rights reserved. I Made It Print Nutrition Facts (per serving) 314 Calories 8g Fat 56g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 314 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 6% Cholesterol 0mg 0% Sodium 121mg 5% Total Carbohydrate 56g 20% Dietary Fiber 8g 27% Total Sugars 16g Protein 9g Vitamin C 74mg 370% Calcium 110mg 8% Iron 3mg 14% Potassium 567mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved