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Curried Couscous and Date Salad

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This Curried Couscous and Date Salad is sweet and savory and elevated with deliciously sweet and plump Natual Delights Organic Medjool Dates. The salad is filled with fresh basil, crunchy toasted almonds, chopped dates, and creamy feta and topped with a flavor-packed curried dressing.  

Recipe by @healthienut.

Ingredients

  • 2 cups dry couscous
  • 2 cups low-sodium vegetable broth
  • ½ tsp kosher salt
  • 1 cup fresh basil leaves
  • 1 cup shredded carrot
  • ½ cup chopped Natural Delights Organic Medjool Dates
  • ½ cup chopped toasted almonds
  • ½ cup crumbled feta
  • Dressing
  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp maple syrup (or date syrup)
  • 1 tbsp curry powder
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 ½ tsp kosher salt
  • ½ black pepper

Find "Medjool Dates" in a Store

Preparation

  1. Bring 2 cups broth with ½ tsp kosher salt to a boil in a medium pot. Once boiling, stir in couscous, and immediately remove from heat. Cover and let sit for 5 minutes. Fluff the couscous with a fork and add to a large bowl. Cool completely.
  2. Add basil, carrot, dates, almonds, and feta to the couscous and stir to combine.
  3. To make the dressing, combine all the ingredients in a jar with a lid and shake well until emulsified.
  4. Pour the dressing over the couscous salad and stir well to fully combine. Cover and refrigerate for at least 30 minutes, ideally overnight to allow the flavors to develop.
  5. Serve cold and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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