Found this recipe online for curried couscous salad (on daringgourmet.com) and I thought it sounded really good – and spoiler alert, it tasted good too! I love how yellow and vibrant it was.

I basically followed the recipe as written, but I used 1.5 cups of couscous, added chopped bell pepper, and omitted the celery and raisins. For the dressing, I used about half the amount of curry powder and put 1 tsp of salt instead of the broth powder.

Also, I didn’t let it sit overnight and it still tasted delicious. I will definitely make it again!