Curried Coucous Salad | Messkit Maven

Curried Couscous Salad

This curried couscous salad comes together effortlessly. The couscous cooks itself in an insulated canister and the ingredients are mostly found just about anywhere you may find yourself, but if they're not, feel free to substitute for what you can find.

Course Dinner, Lunch
Cuisine gluten-free options, no-cook, vegan, vegetarian
Prep Time 10 minutes
Total Time 20 minutes
Servings 2
Author Jen Sotolongo



  • 1 cup couscous
  • 1 ½ cups boiling water


  • 2 carrots grated
  • 1 small red onion thinly sliced
  • ¼ cup dried cranberries or raisins
  • cup pepitas toasted, if preferred
  • cup cashews toasted, if preferred


  • ¼ cup lemon juice from 1-2 lemons, depending on size
  • cup olive oil
  • 2 cloves of garlic minced
  • 1 T curry powder
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1 tsp salt


  1. In the morning, fill an insulated canister with the couscous and water. Stir with a spoon to distribute the water. Cover and let sit while you ride or hike.
  2. When you’re ready to prepare the salad, empty the couscous into a bowl or your camping pot and add the carrots, onions, cranberries or raisins, pepitas, and cashews.
  3. If toasting the pepitas and cashews, get out your camp stove and set to medium heat. Add the cashews, pepitas and a pinch of salt to a pan and stir constantly for 4-5 minutes, until the cashews start to brown and the pepitas begin to pop.
  4. In the same canister you used to cook the couscous, add the dressing ingredients. Seal the lid and give it a good shake. Pour over the salad and gently toss. Serve and enjoy!

Recipe Notes

Adapted from from my mom's recipe, which was adapted from the PCC Curried Lentil and Quinoa Salad