Curry Couscous with vegetables and cranberries

What about a lunch in the garden this weekend? This couscous salad is groovy and has a delicious curry smell! It’s a complete and springy dish, very easy to prepare and for sure it will impress all your guests! 🙂

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Ingredients
10/15 dried cranberries finely chopped
1 onion, finely chopped
1 zucchini, finely chopped
1 green bell pepper, finely chopped
200 g cherry tomatoes, sliced in half
10 halves sun dried tomatoes in olive oil, drained and finely chopped
1 tbsp. extra virgin olive oil
2 tsp. mild curry powder
150 g whole wheat couscous
300 ml vegetable broth pinch salt parsley basil
juice 1 lemon
3 tsp apple cider vinegar
sea salt and pepper to taste

Heat the olive oil in a small saucepan and stir in the curry powder.  Cook for about 30 seconds and then stir in the couscous, coating it with the olive oil-curry powder mixture.  Slowly pour in the vegetable broth.  Bring to a boil and let cook for a couple of minutes.  Remove from the heat, cover, and let the couscous absorb the liquid.  Set aside to cool. Meanwhile, in a large bowl, combine the onion, zucchini, bell pepper, parsley, cranberries and tomatoes. When the couscous is mostly cool, add it to the vegetables, add in 2 tbsp of chopped basil and parsley.  Stir in the lemon juice, salt & pepper.  Mix well. Serve at room temperature.
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8 thoughts on “Curry Couscous with vegetables and cranberries

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