Curried Couscous with Cherries and Almonds

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


  • 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.


  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.
  3. Cover and let sit for 5 minutes then put in a large bowl and fluff with a fork.
  4. In a small bowl whisk together the yogurt, remaining 1/4 c. olive oil , vinegar, curry powder, salt and pepper.
  5. Add to couscous and stir until combined.
  6. Stir in carrot, parsley, cherries and almonds.
  7. Cover and refrigerate until needed. Place on a bed of salad greens and serve.

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

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