Barefoot Contessa Curried Couscous Recipes

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STEAMED COUSCOUS



Steamed Couscous image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onions (2 onions)
3 cups good chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
2 cups couscous (12 ounces)

Steps:

  • Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

CURRIED COUSCOUS



Curried Couscous image

This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.

Provided by Kishka

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/2 cup grated carrot
1/2 cup minced parsley
1/2 cup dried currant
1/4 cup sliced blanched almond
2 scallions, thinly sliced
1/4 cup diced red onion

Steps:

  • Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
  • Cover tightly and set aside for 5 minutes.
  • In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
  • Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
  • Add the carrots, parsley, currants, almonds, scallions, and red onions.
  • Mix well and adjust seasonings.
  • Serve at room temperature.

COUSCOUS WITH PINE NUTS (BAREFOOT CONTESSA)



Couscous With Pine Nuts (Barefoot Contessa) image

I saw Ina Gartner, the Barefoot Contessa, preparing this dish during the "Friends of Friends" episode of her show.

Provided by Northwestgal

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter
3/4 cup chopped shallot (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currant
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.
  • Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes.
  • Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Nutrition Facts : Calories 572.6, Fat 25.7, SaturatedFat 8.8, Cholesterol 35.9, Sodium 489.2, Carbohydrate 70.8, Fiber 4.6, Sugar 9.5, Protein 16.4

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