Curried Couscous Salad with Bacon

Curried Couscous Salad with Bacon

10
Groovygal 0

"Finally, a couscous salad that is not bland! This salad is a great addition to your summer meal, or as a lunch any time of year."
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Ingredients

50 m servings 212 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.
  2. Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.
  3. Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.
  4. Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.
  5. In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

Footnotes

  • Cook's Note
  • You can use whatever vegetables you have in the fridge. If you are short on time, you can skip the bacon and onions (although everything is better with bacon) and use green onions instead.

Reviews

10
  1. 14 Ratings

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Most helpful positive review

I made this for all to bring for lunch as it will keep and not go bad. I did not add the Bacon because the flavor would be bad mixed with the other spices. To keep give it a real protein boost...

Most helpful critical review

Good.

I made this for all to bring for lunch as it will keep and not go bad. I did not add the Bacon because the flavor would be bad mixed with the other spices. To keep give it a real protein boost...

I made this exactly like the recipe (except I always add cumin), and the results were light and textural and very complex flavors.

We thought this was really tasty and different. it might be good with a little garlic added in too.

Loved it! Light and refreshing with wonderful curry flavor! Little less vinegar to my taste. Stevia instead of sugar makes this a more healthy option!

Could use more curry powder and think I will add cumin next time. Added jalapeno and cilantro which added a nice flavor.

this was very good and simple to make. I used some fresh asparagus instead of the cucumber, because that is what I had in the frig. It was good at room temp. and would be good chilled. Very colo...

I didn't have cuckes or chickpeas so omitted them, but added tomatoes and green pepper. Otherwise followed the recipe exactly. Would be delicious warm or cold, as a main dish or side dish. Defin...

Fantastic recipe!!! I made this for a pitch-in and I am still getting requests for the recipe