Caputo’s Curried Couscous Salad

this is one of my all-time favorite salads. i love to make this in the summer and eat it for lunches. it’s just the right mix of sweet and savory with a nice crunch from the pistachios. the chef, Tony Caputo owns a restaurant in Salt Lake City, Utah and does cooking segments on KSL television at noon.


1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)

In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.