During December, we’re looking at world peace through food. Morocco, situated in North Africa and the home of Casablanca, is a wonderful culture to consider through food. Moroccan cuisine tends to be lush with spices, some of which are expensive or tricky to find in some places, but this delicious curried salad (one of our recipe editor’s favorites!) offers an easy way to give Moroccan cuisine a try with your family. Bonus: the salad is tasty hot or cold, which makes the leftovers perfect for a packed lunch.
Golden raisins add delightful bursts of sweetness to this lightly curried couscous that will sweep you away with the perfect balance of exotic spice and homey simplicity.
Tip: If you want brighter color from your peas, search blanching instructions and use that process to lightly cook the peas before adding.
Servings: 4 (444 G)
Prep Time: 15 min.
- 3 cups low-sodium chicken broth
- 1½ cups couscous
- 1 Tbsp. chopped fresh parsley
- ½ tsp. thyme
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 tsp. curry powder
- ¼ tsp. pepper
- ⅛ tsp. crushed red pepper
- 2 cups snow peas
- 1½ cups diced, cooked chicken
- ¾ cups thinly sliced scallion
- ½ cup chopped bell pepper
- 2 Tbsp. golden raisins
- ¼ cup toasted, sliced almonds
- Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley, and thyme. Remove pan from heat, cover, and let stand until broth is absorbed (5 minutes).
- Whisk together lemon juice, oil, curry powder, pepper, and crushed red pepper. Add cooked couscous and toss to coat.
- Toss in snow peas, chicken, scallions, bell pepper, and raisins. Serve garnished with almonds.