I came across a basic recipe for a yummy couscous dish in my local newspaper awhile back and finally got around to testing it out the other week.

I made a couple alterations and turned it into more of a grain salad to suit this summer season.  Hope you enjoy it!

Curried Couscous with Cherries and Almonds

Course Side Dish
Cuisine Mediterranean
Keyword couscous, curry
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6


  • 2 c. water
  • 1 Tbsp. + 1/4 c. extra-virgin olive oil ideally cold pressed
  • 1 1/2 c. whole wheat couscous
  • 1/4 c. plain yogurt home made is ideal
  • 1 Tbsp. balsamic vinegar
  • 2-3 tsp. curry powder to taste
  • 1/2 tsp sea salt
  • 1/2 tsp. black pepper
  • 2 carrots grated
  • 1/3 c. chopped flat-leaf parsley
  • 1/3 c. dried sweet cherries ideally unsweetened
  • 1/3 c. slivered almonds
  • Mixed salad greens


Make the Couscous

  1. In medium saucepan, bring water and 1 Tbsp. olive oil to a boil. 

  2. When water boils, remove from heat and add the couscous. Cover and let sit for 5 minutes then put in a large bowl and fluff with a fork.

Prepare the Dressing and Couscous Additions

  1. In a small bowl whisk together the yogurt, remaining 1/4 c. olive oil, vinegar, curry powder, salt and pepper. 

  2. Add to couscous and stir until combined. 

  3. Stir in carrot, parsley, cherries and almonds. Cover and refrigerate until needed. 

  4. Place on a bed of salad greens and serve.

©2012, Jamie Durner, Ayurvedic Natural Health Practitioner and Wellness Educator