Recipe by Spice Islands®
"Curry adds its distinctive flavor to this black bean, vegetable, and couscous salad."
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extra virgin olive oil
1 1/2 teaspoons
Spice Islands® Curry Powder
Spice Islands® Garlic Salt
Spice Islands® Crushed Red Pepper
chopped bell peppers
minced red onion
1 (15 ounce) can
black beans, drained, rinsed
My mother and I wanted to add a unique dish to the usual Thanksgiving Day fare. This dish was a huge hit and put a little kick into the T-Day. We served it in a small hollowed out pumpkin which and offered water crackers with it. It was equally popular as an appetizer or as a side. Use a yellow bell pepper so that you have an explosion of colors in your dish.
Good mix of couscous, veggies and beans - no one thing overpowering. Loved the red pepper that gives the kick and we are fans of the curry flavor. Will definitely make again.
I thought this recipe was delicious. Made it as is, with the excepetion of not using a measuring cup...just eyed everything up. It's pretty zesty, but I think that mainly comes from the crushed red pepper so you could leave that out. I love curry though and the fresh veggies and beans is a great mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Curry Couscous Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 131
** Calories from Fat: 65
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