CURRIED ISRAELI COUSCOUS
This is a great way to serve your delicious main dish protein. The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
Provided by FrackFamily5 CA->CT
Categories Side Dish Curry Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
- Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 29.7 g, Fat 3.7 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 0.4 g
COCONUT CURRY
Use this coconut curry recipe for chicken, beef, or lamb. Is is easy to make and very versatile. Curry night will never be the same!
Provided by Baje
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk.
- Simmer until curry thickens, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 378 calories, Carbohydrate 13 g, Cholesterol 63.8 mg, Fat 26.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 548.9 mg, Sugar 5.2 g
JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS
Be the envy of your office, class or dorm. Just prep this Mediterranean-inspired instant cup the night before, then add hot water, wait a few minutes and eat!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight.
- When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot.
CURRIED COCONUT COUSCOUS
Add an Asian twist to your family's Middle Eastern cuisine night! Serve couscous cooked in coconut milk and flavored with curry powder as a side dish - ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; cook 1 minute, stirring constantly.
- Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 4 g, TransFat 0 g
COCONUT-LIME CURRIED CHICKEN
As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).
Provided by Marcus Samuelsson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
- Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
- When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
- Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
- Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
- Garnish with the coconut and reserved lime zest and serve.
EASY CHICKEN CURRY AND COUSCOUS
This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.
Provided by CaliforniaJan
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
- In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
- Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
- Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.
LEMON COUSCOUS WITH VEGETABLE MOROCCAN CURRY
When you are bored of having rice and pasta based dishes, reach out for a packet of couscous. One of the staple foods of North African regions like Morocco, couscous is nothing but tiny granules made of durum wheat. Cooked properly, it is light and fluffy and quite nice on the palate. Here, we have cooked the couscous with lemon juice and rind, which give it a refreshingly tangy flavour, and served it with an exciting Vegetable Moroccan Curry. Several juicy veggies and boiled chickpeas are cooked with tomato puree and an assortment of spice powders, to get a brilliantly-flavoured Moroccan curry. This curry, however, is a little dry, so prepare it only some time before serving and not too much in advance. If you still feel it is dry, add a little water. Garnish the Lemon Couscous with Vegetable Moroccan Curry with parsley to get a truly authentic aroma.
Provided by Tarla Dalal
Categories One Dish Vegetarian Meals Non-stick Pan
Time 55m
Yield 3
Number Of Ingredients 22
Steps:
- MethodCombine ¾ cup of water, lemon juice, lemon rind and salt in a deep non-stick pan and bring it to boil.Add the cous cous, mix well and cover it with a lid and cook on a medium flame for 4 minutes, while stirring it occasionally using a fork. Keep aside.Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 5 minutes or till it is golden brown in colour.Add the cumin seeds powder, dry ginger powder, turmeric powder, cinnamon powder, black pepper powder, tomato purée and salt, mix well and cook on a medium flame for 1 minute, while stirring it continuously.Add the vegetable stock, zucchini, pumpkin, potatoes, tomatoes, carrot, boiled chick peas and raisins, mix well, cover it with a lid and cook on a medium flame for 15 minutes, while stirring occasionally.Place a portion of cous cous on a serving plate, and pour a portion of vegetable over it and garnish with parsley.Serve immediately.
Nutrition Facts :
COCONUT-CURRY SHRIMP AND COUSCOUS
Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.
CURRIED COUSCOUS
Categories Onion Side Quick & Easy Curry Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a heavy saucpan cook the white part of scallion in the butter over moderately low heat, stirring, for 1 minute, add the curry powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and stir in the couscous. Remove the pan from the heat, let the couscous stand, covered, for 5 minutes, and stir in the scallion green and salt and pepper to taste.
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CURRIED COUSCOUS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Estimated Reading Time 3 mins
- Arrange oven rack in upper third of the oven and set to broil. Place pepper on a broiler pan and broil, turning occasionally until the skin is charred and blistered all over, 12-17 minutes. Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, about 10 minutes. Peel charred skin off pepper. Core, seed and chop pepper.
- Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds. Add broth, cover and bring to a boil. Add couscous, tofu, peas and the roasted red pepper and return to a simmer. Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.
CURRIED COUSCOUS | MEDITERRANEAN STYLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Estimated Reading Time 2 mins
- Place couscous, water, salt, and butter, if using, in a microwave safe bowl. Microwave on high for 4 minutes and let sit for one minute. Set aside.
- In a large bowl combine cucumber, tomatoes, and red onion. Add in couscous. In a small bowl whisk olive oil, curry powder, and lemon juice with salt and pepper to taste. Pour over couscous mixture and toss to combine. Refrigerate until ready to serve.
CREAMY COCONUT CHICKPEA COUSCOUS CURRY - DARING KITCHEN
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CURRIED COUSCOUS RECIPE · EAT WELL ABI
From eatwellabi.com
- Pour in the garlic and stir continuously for 30 secs. Add the curry powder, turmeric and pepper flakes. Continue to stir for another 30 secs.
CURRIED COUSCOUS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (799)Servings 2Cuisine ContinentalTotal Time 30 mins
LOW-CALORIE COCONUT COUSCOUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Calories 229Total Fat 12g 15%Saturated Fat 10g 51%Estimated Reading Time 2 mins
COCONUT CURRY SHRIMPS AND COUSCOUS | GIANGI'S KITCHEN
From giangiskitchen.com
Estimated Reading Time 3 mins
- Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.
- Add onion and 1/2 teaspoon salt, cook stirring frequently until the onions are translucent, about 3 to 4 minutes. Stir in curry paste and cook 30 seconds and blend well.
- Squeeze tomatoes juice into the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter shrimps on top in a single layer, return to a boil.
TOMATO COCONUT CURRY CHICKPEA STEW - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 5 mins
- Heat the coconut oil over medium heat. Add the onions and cook until very soft, about 6-8 minutes. Add the curry powder and bay leaf. Cook for 3 more minutes. Add garlic and ginger. Cook for 1 minute.
- Add the potatoes, tomatoes, coconut milk, and vegetable broth. Bring to a boil and then cover and simmer for 20-25 minutes or until potatoes are tender. Add the chickpeas, spinach, and cauliflower. Cook for 10-15 more minutes until cauliflower is tender and spinach is wilted. Season with salt and pepper.
CURRIED CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
- Combine the water, 3/4 cup coconut milk, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- Combine 1/2 teaspoon salt, flour, and curry powder. Add the chicken, and toss gently to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken, and stir-fry for 5 minutes. Stir in the remaining coconut milk, carrot, and raisins; reduce heat, and simmer for 7 minutes or until the chicken is done, stirring occasionally. Serve over couscous. Sprinkle with cilantro.
VEGGIE COUSCOUS IN COCONUT MISO BROTH - I WILL NOT EAT OYSTERS
From iwillnoteatoysters.com
Estimated Reading Time 5 mins
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