Couscous Salad with Curried Vegetables

Couscous Salad with Curried Vegetables

Makes 8 servings


1 1/2 bunches medium asparagus, cut on the bias into 2-inch pieces
2 cups cauliflower florets
1 3/4 cups julienned fennel bulb
2/3 cup cooked or canned chickpeas, drained and rinsed
1/2 cup Curry Vinaigrette (recipe follows)
1/2 teaspoon salt
1/4 freshly ground black pepper
1 1/2 cups dry couscous
one 3-inch cinnamon stick
4 tablespoons toasted slivered almonds
3 tablespoons flat-leaf parsley leaves, whole or chiffonade
3 tablespoons dry currants, plumped in warm water
1 1/4 cups grape or cherry tomatoes, cut in half
1/2 cup Harissa Sauce (recipe follows)

Steam or boil the asparagus, cauliflower and fennel separately until tender. Drain well, combine the vegetables and chickpeas with the Curry Vinaigrette while the vegetables are still hot. Season with salt and pepper. Cover and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving.

Steam the couscous with the cinnamon stick until hot, fluffy and tender, 10 to 12 minutes. Fluff the couscous to break up any lumps and fold in the almonds, parsley and currants. Top with the marinated vegetables and tomatoes. Serve with the Harissa Sauce spooned over the vegetables or passed on the side.

Curry Vinaigrette

Makes 2 cups


6 tablespoons cider vinegar
4 teaspoons lemon juice
1 tablespoon orange juice
1 tablespoon honey
1 tablespoon minced fresh ginger
1 tablespoon finely minced lemongrass
2 teaspoons curry powder
1 1/4 cups canola or sunflower oil
3/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Whisk together the vinegar, lemon juice, orange juice, honey, ginger, lemongrass and curry powder.

Whisk in the oil gradually until the vinaigrette is slightly thickened and evenly blended. Adjust the seasoning with the salt and pepper.


This sauce, a traditional accompaniment to couscous in Tunisia, is fiery, so use it with discretion.

Makes 1 cup


5 roasted jalapeños, peeled and seeded
2 roasted red peppers, peeled and seeded
3 tablespoons hot Hungarian paprika
1 1/2 teaspoons toasted cumin seeds
1 tablespoon minced garlic
1 teaspoon cayenne pepper
3/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
1/2 teaspoon salt, or to taste

Combine the jalapeños, peppers, paprika, cumin, garlic and cayenne in a blender. Grind to a pastelike consistency.

Transfer the jalapeño mixture to a bowl and slowly whisk in the oil to create a smooth sauce. Add the lemon juice and salt to taste. The harissa is ready to serve now, or it can be transferred to a clean storage container and kept in the refrigerator for up to 2 weeks.

B-man :wink: