Curried Couscous Salad

2/3 cup couscous

3 Tablespoons gold raisins

1 teaspoon curry powder (optional – see admission)

1 large tomato, diced

1 hard cooked egg, coarsely chopped

4 scallions, or green onions, thinly sliced

¼ cup broth of your choice – low sodium

¼ cup olive oil

2 teaspoons freshly squeezed lemon juice

¼ teaspoon coarsely ground black pepper


In a saucepan over high heat, bring 1 cup of water to a boil. Stir in couscous, raisins, and curry powder. Remove from heat, cover, and let stand 5 minutes while you chop the rest of the stuff.

Transfer couscous to a large bowl and fluff with a fork.

Gently stir in tomato, egg, and scallions.

In a small bowl, whisk together broth, oil, lemon juice, and pepper.

Pour dressing over salad and gently toss to combine.

Makes 4 servings.

Admission time – I don’t care for curry. I omit it. The salad is plenty flavorful.

I’ve also been known to add a little crumbled bacon.

A little chopped green pepper is good too.

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