There might not be a better seasonally transitional dish than this. Crispy, sweet apples and warming curry combined with cool couscous, fresh mint and bright lemon juice. Perfect for days when it’s still pushing 80F outside but your mind is engulfed with wooly sweaters, cosy boots, and warming soups and stews.
Minneapolis is stunning me at the moment with its weather. Cool mornings, crazy-dazzling sunshine, warm and woozy afternoons. The leaves are turning and falling and yet summer temperatures are clinging on. It’s really a dream.
This curried couscous has precisely hit the spot with what I’m craving. It’s the perfect sunny autumn packed lunch. I’ve been eating it all week, sitting outside marveling at the fiery, golden leaves and warm, hazy temperatures.
The crispy apples, sweet currants, and crunchy almonds are such a great contrast to the fragrant couscous – every bite is interesting and bright. It also only takes 15 minutes to make so…you know what to do.
Curried Couscous and Apple Salad
adapted from martha stewart
- 1/4 cup raw whole almonds
- 1 cup wholewheat couscous
- 1 teaspoon honey
- 1 tablespoon finely chopped shallot
- 1 teaspoon curry powder
- 1/4 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried currants
- 1 small apple, cut into 1/8-inch-thick wedges
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
- Preheat oven to 375F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.
- Mix the couscous with the currants in a bowl and pour over 1 1/4 cups boiling water.
- Cover with a lid and let sit for 5 minutes.
- Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add couscous and currants, apple, mint, and nuts; toss well. Garnish with mint.