Coconut Curry Couscous Recipe Recipes Recipe For Meatloaf

COCONUT CURRY

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.

CURRIED COCONUT COUSCOUS

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.

CURRIED COUSCOUS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and curry powder and cook until fragrant, abovut 15 seconds. Stir in the broth and raisins. Bring to a boil.
• Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the mint and lime juice into the couscous. Season with salt and pepper to taste.

CURRIED ISRAELI COUSCOUS

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.

LEMON COUSCOUS WITH VEGETABLE MOROCCAN CURRY

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.

COCONUT-CURRY SHRIMP AND COUSCOUS

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.