Curry Couscous Salad

Difficulty: Easy | Makes: 12-16 Servings

A salad perfect for lunch, this recipe features Roland® Israeli Couscous along with various spices and toppings to create layers of flavor.



  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 pint grape tomatoes, quartered
  • 1 bunch green onions, sliced thin on the bias - save a few greens for garnish
  • 1 cup pistachios, chopped - save 1/8 cup for garnish
  • 1 cup feta cheese, crumbled


  • 1-2 tablespoons curry powder


  1. In a large pot bring water to a boil, add 1 tablespoon salt, turmeric and 2 teaspoon of curry powder. Cook couscous until al dente, drain and immediately rinse in cold water until couscous is cool.
  2. While couscous is cooking, cut tomatoes, peppers, green onions, and pistachios. Set aside.
  3. To make the vinaigrette, in a medium bowl, combine 1 tablespoon curry powder, curry paste, sherry vinegar and salt, whisk in oils.
  4. Mix all remaining ingredients in a large bowl and toss with vinaigrette. Taste and add more curry powder and salt if needed.
  5. Garnish with green onion tops, feta cheese and whole pistachios.

In This Recipe

Piquillo Peppers

#45558 | 8.1 OZ.

Yellow Curry Paste

#87220 | 6.87 OZ.

Sherry Wine Vinegar

#70548 | 12.68 FL.OZ.

Pistachio Oil

#70648 | 8.45 FL.OZ.

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.

Olive Oil

#70626 | 16.9 FL.OZ.

Fine Crystal Sea Salt

#70826 | 8.8 OZ.