外食した時に美味しかったのでレシピを再現してみました。
クスクスは世界最小のパスタ。
調理は簡単なので、野菜をたっぷり合わせて主菜の付け合わせにしてもOK
材料 3人分
- クスクス…150g
- 熱湯…160ml
- オリーブオイル…大さじ1
- 塩…小さじ1/3
具材
- 玉ねぎ…1/4個（みじん切り）
- 赤パプリカ…1/2個（7mm角）
- きゅうり…1/2本（7mm角）
- コーン…50g
- レーズン…20g（お好みで）
- パセリまたはイタリアンパセリ…適量
カレードレッシング
- オリーブオイル…大さじ2
- レモン汁…大さじ1と1/2
- カレー粉…小さじ2
- はちみつ…小さじ1
- 塩…小さじ1/2
- 黒こしょう…少々
- クミンパウダー…小さじ1/4（お好みで）
作り方
- クスクス、塩、オリーブオイルを加えて、熱湯を注いでラップをして、5分蒸らす。
- 蒸らした後、フォークでクスクスの粒をほぐし、粗熱を取る。
- 野菜を切る。
玉ねぎは辛味が気になる場合は5分ほど水にさらし水気をしっかりペーパーで拭き取る。 - ドレッシングの材料をよく混ぜる。
Qちゃんカレー粉は最初にオリーブオイルと混ぜてから加えると、粉っぽさがなく香りが立ちますよ - クスクス、野菜、(お好みで、レーズン)をドレッシングで和えて最後にパセリを加えます。
- 冷蔵庫で20～30分冷やすと味がなじみますよ。
おすすめのトッピング
- グリルチキン
- ゆで卵
- ローストアーモンド
- フライドオニオン
- お好きなチーズ
おいしく作るコツ
- レモン汁を最後に加えると、爽やかな酸味が引き立ちます。
- レーズンを入れると、カレーの風味に自然な甘みが加わり、味に奥行きが出ます。
クスクスは主に炭水化物を補う主食。脂質はほとんどなく、クスクスだけでは野菜やたんぱく質が不足しやすいので、次のように組み合わせるとバランスが整います。
- クスクス：エネルギー源
- 鶏肉、卵、えび、豆：たんぱく質
- パプリカ、きゅうり、トマト：ビタミン・食物繊維
- オリーブオイル、ナッツ：良質な脂質
是非作ってみてね
Translation
Curry Couscous Salad — Fresh, Colorful & So Easy
You know when you order something at a restaurant and it’s so good that you immediately think, I need to make this at home?
That’s exactly how this couscous salad came about.
Couscous is often called the world’s smallest pasta, and one of the things I love about it is how incredibly easy it is to prepare. No complicated cooking, no standing over the stove — just add boiling water, let it sit for a few minutes, and it’s ready.
Toss it with plenty of crunchy vegetables and a bright, slightly spicy curry dressing, and you have a colorful little side dish that goes beautifully with grilled chicken, fish, or whatever you’re making for dinner.
And honestly, it’s pretty enough to bring to the table just as it is.
Curry Couscous Salad
Serves 3
For the Couscous
- 150 g couscous
- 160 ml boiling water
- 1 tbsp olive oil
- 1/3 tsp salt
For the Salad
- 1/4 onion, finely chopped
- 1/2 red bell pepper, cut into small cubes
- 1/2 cucumber, cut into small cubes
- 50 g corn
- 20 g raisins, optional
- A handful of chopped parsley or flat-leaf parsley
For the Curry Dressing
- 2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 tsp curry powder
- 1 tsp honey
- 1/2 tsp salt
- A little freshly ground black pepper
- 1/4 tsp ground cumin, optional
How to Make It
1. Prepare the couscous.
Place the couscous in a bowl and add the salt and olive oil. Pour over the boiling water, cover the bowl, and leave it for about 5 minutes.
Then fluff it gently with a fork and let it cool.
2. Prep the vegetables.
Chop the onion, bell pepper, and cucumber into small pieces.
If raw onion tastes a little too sharp for you, soak it in cold water for about 5 minutes. Drain well and pat it dry before adding it to the salad.
3. Make the curry dressing.
Whisk together the olive oil, lemon juice, curry powder, honey, salt, black pepper, and cumin, if using.
Here’s a little trick: mix the curry powder with the olive oil first, then add the remaining ingredients. It helps the spices bloom and gives the dressing a smoother, more fragrant flavor.
4. Toss everything together.
Add the vegetables and raisins to the cooled couscous, pour over the dressing, and toss gently until everything is well coated.
Finish with plenty of fresh parsley.
5. Let it chill.
Pop it into the fridge for 20–30 minutes before serving.
You can eat it straight away, of course, but giving it a little time in the fridge allows all those flavors to mingle — and it really does taste better.
Make It Your Own
This is one of those recipes that’s very easy to play around with.
For something a little more filling, try topping it with:
- Grilled chicken
- Hard-boiled eggs
- Roasted almonds
- Crispy fried onions
- Your favorite cheese
A few juicy cherry tomatoes would be lovely, too.
A Couple of Little Tips
For an extra-fresh finish, squeeze a little more lemon juice over the salad just before serving. It really wakes up all the flavors.
And if you’re wondering about the raisins… give them a chance!
That little pop of natural sweetness works surprisingly well with the warm curry spices and makes the whole salad taste more interesting.
Turning It Into a Balanced Meal
Couscous is mainly a source of carbohydrates, so I like to think of it as the base of the meal rather than the whole meal.
Add some protein, plenty of colorful vegetables, and a little healthy fat, and suddenly you have something much more satisfying and balanced.
Think:
- Couscous for energy
- Chicken, eggs, shrimp, or beans for protein
- Bell peppers, cucumber, and tomatoes for vitamins and fiber
- Olive oil and nuts for healthy fats
Simple, colorful, and easy to adapt to whatever happens to be in your fridge.
It’s also the kind of dish that feels just a little bit special without actually requiring much effort — which, in my book, is always a win.
Give it a try!