Moroccan Salad with Curry Lime Vinaigrette
This Moroccan Salad with Curry Lime Vinaigrette is outrageously flavorful and packed with feel-good ingredients. Kale, grapes, saffron pearl couscous, carrot, and cilantro all contribute to this delicious salad!
Servings: 1 serving
Ingredients
For the salad:
- 2 cup mixed greens, chopped
- 1 stalk kale, leaves stripped and chopped
- 1/3 cup shredded carrot
- 2 Tbsp green onion
- 1/3 cup red grapes, halved
- 1/4 cup red pepper, chopped
- 1/4 cup cilantro leaves, chopped
- 2 Tbsp sliced almonds
- Handful crushed pita chips, add more to your liking
For the saffron pearl couscous:
- 1 cup pearl couscous
- 1 1/2 cups water
- Small pinch saffron
For the curry lime vinaigrette:
- 2 Tbsp lime juice
- 4 Tbsp grapeseed oil, or other neutral tasting oil
- 1 Tbsp curry powder
- 1 clove garlic, minced
- 1/2 tsp salt
Instructions
For the saffron pearl couscous:
- Start by making the saffron couscous. Place 1 1/2 cups of water in a saucepan and bring to a boil. Add the couscous and a small pinch of saffron. Reduce the heat and cover. Cook for 15 minutes over low heat, checking to ensure there is enough water to completely cook the couscous.
For the curry lime vinaigrette:
- As the couscous cooks, make the curry lime vinaigrette. Combine all ingredients in a glass jar with a lid. Shake completely to combine.
To arrange the salad:
- Add all salad ingredients to a large bowl. This is a chopped salad, so be sure each ingredient is uniformly chopped!
- Add a spoonful of the cooled saffron couscous. You'll have more than is needed for one salad, which is good - you'll want to make this one again!
- Drizzle with dressing. Again - you'll have more dressing than you need for one salad, so reserve for tomorrow! Start with about 2 tablespoons of dressing and adjust to your liking. Toss completely to combine!