I know what you’re thinking, I don’t like curry, so I’m not touching this recipe for Curried Couscous and Apple Salad with a 10-foot pole. Don’t be that way curry haters. Give it a try. In this recipe, there is only 1/4 of a teaspoon of curry powder. It just adds a bit of a kick to a delicious summer salad. Did you know, curry is very healthy for you? There is something called turmeric in it. Turmeric can range in taste from mild to hot and it helps prevent everything from Alzheimer’s disease to cancer and is also a remedy for muscle and joint aches.
Another ingredient is shallots. I had no clue what this weird red-onion-looking thing was until I prepared this salad. They’re formed in clusters like garlic and in some countries, actually called small onions. Shallots even have more antioxidants, minerals and vitamins than onions.
We all know by now how good apples are for you, but how about 3 other ingredients in this recipe? Couscous is a whole grain food and is a good source of protein and fiber. Almonds lower cholesterol and reduce the risk of heart disease and diabetes. Then there are currants. I had to look them up online to see what they looked like. Currants are used as a substitute for raisins, dates or prunes. They are low-fat, cholesterol-free and high in protein and fiber.
Local nutritionist Sara Sullivan turned us on to this recipe. It’s adapted from one by Martha Stewart. For my wife and I, it was love at first sight. Our kids didn’t like the way it looked. They tried it though and it ended up being love at first bite for them. Add this dish to the long list of recipes now in the Peterson meal repertoire. For more information on Sara Sullivan you can click here.
You can use Curried Couscous and Apple Salad as a meal or a side dish. The final product looks great, but most important of all, the salad tastes great. Give it a try this Summer and enjoy that vegan thing, but with a little curry kick.
1/4 cup raw whole almonds
1 cup wholewheat couscous
1 tsp honey
1 tbs finely chopped shallot
1/4 tsp curry powder
1/4 tsp salt
2 tbs fresh lemon juice
Freshly ground pepper to taste
2 tbs extra-virgin olive oil
2 tbs dried currants
1 small apple, cut into 1/8 inch thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet and toast for 7 minutes. Let them cool. Mix the couscous with the currants in a bowl and pour over 1 1/4 cups boiling water. Cover and let simmer for 5 minutes. Time for the dressing. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl and then season with pepper. Whisking constantly, pour in oil in a slow steady stream. Whisk until dressing is emulsified. Add couscous and currants, apple, mint and nuts. Toss well, garnish with mint and serve.