Curry Couscous Salad | Recipes | Roland Foods

Ingredients

• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 (21.16 ounce) canister Roland® Israeli Couscous
• 1 pint grape tomatoes, quartered
• 1 cup Roland® Piquillo Peppers , diced
• 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
• 3/4 cup Roland® Pitted Oil Cured Olives
• 1 cup feta cheese, crumbled
• Roland® Fine Sea Salt , to taste
• 1-2 tablespoons curry powder
• 1 tablespoon plus 1 teaspoon Roland® Yellow Curry Paste
• 1/2 cup Roland® Sherry Vinegar
• 1/4 cup Roland® Pistachio Oil
• 1/4 cup Roland® Extra Virgin Olive Oil
• 1/3 cup Roland® Olive Oil
• 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.
• While couscous is cooking, cut tomatoes, peppers, green onions, and pistachios. Set aside.
• To make the vinaigrette, in a medium bowl, combine 1 tablespoon curry powder, curry paste, sherry vinegar and salt, whisk in oils.
• Mix all remaining ingredients in a large bowl and toss with vinaigrette. Taste and add more curry powder and salt if needed.
• Garnish with green onion tops, feta cheese and whole pistachios.