Curry Quinoa and Couscous Salad The Best Recipes

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Curry Quinoa and Couscous Salad

"This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 10M	Ready in : 55M

• 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.

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