Curry-flavoured couscous salad with asparagus and cherry tomatoes

A simple side dish, using fresh ingredients and a slight hint of curry flavour. I added a little ginger, i like the zingy aftertaste once you take a bite….

Serves 4


2 tbsp butter
1 1/2 cups Israeli couscous
2 cups chicken broth
Chopped parsley
1 garlic clove, grated
1/2 tsp. grated ginger
1/2 tsp. curry powder(I use the Madras hot curry powder)
Salt, pepper to taste
6-8 cherry tomatoes, sliced in half
5-6 asparagus spears, sliced finely, 1 inch pieces

Melt butter in a pan over medium heat. Add couscous, stir till couscous browns slightly, 2 mins or so. Add ginger, garlic, sauté for a minute. Add curry powder. Add the broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 7-8 mins. Then add the tomatoes and asparagus. Cover and cook, until liquid is absorbed and couscous is tender, another 5 mins or so. I actually left the couscous a little moist, didn’t let it dry out completely. Stir in parsley. Can even add pine nuts and raisins. I like it best when it is served warm.




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