• 1 1/2 c. chicken broth
  • 1/2 c. currants
  • 1 tsp. curry powder
  • 1 c. couscous, uncooked
  • 1/3 c. vegetable oil
  • 2 tbsp. lemon juice
  • 1/2 c. whole almonds, toasted
  • Lettuce leaves
  • 20 oz. can pineapple slices, drained
  • 9 oz. can pineapple slices, drained
  • 1/3 c. sliced green onions


Combine first 3 ingredients in saucepan; bring to boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Fluff with fork; let cool, uncovered. Combine oil and lemon juice; toss couscous with juice mix and almonds. Line plates with lettuce; arrange 2 pineapple slices on each. Spoon salad over pineapple; sprinkle with green onions.

6 servings.

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Submitted 6/13/05.
Source: Southern Living Annual Recipies '91
Submitted By: Ruth A. Burbage
Curried Couscous Salad