Couscous Curry Soup Recipes

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CURRIED LENTIL AND COUSCOUS SOUP



Curried Lentil and Couscous Soup image

A spicy soup that's high in fiber, and packs a lot of flavor. I came up with the recipe after eating a Safeway Enlighten Lentil Couscous soup cup.

Provided by SuperSpike

Categories     Lentil

Time 50m

Yield 12 serving(s)

Number Of Ingredients 20

2 tablespoons canola oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 cup mushroom, finely chopped
2 cups carrots, diced
1 1/2 cups celery, diced
1 (15 ounce) can diced tomatoes (petite diced is better)
1 lb lentils, cleaned and rinsed
4 cups chicken broth
3 -4 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash cayenne pepper
2 tablespoons pineapple juice
1 teaspoon paprika
1 tablespoon curry powder (I used red curry)
1/4 teaspoon turmeric powder
1/2 cup couscous
1/4 cup frozen chopped spinach

Steps:

  • In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
  • Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
  • Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
  • Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
  • Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 384.1, Carbohydrate 20, Fiber 5.2, Sugar 4.1, Protein 7.2

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

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 good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED COUSCOUS WITH SHRIMP



Curried Couscous With Shrimp image

This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild.

Provided by brianh_ssllc

Categories     Curries

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large shallot, chopped fine
2 tablespoons pine nuts
1 lb large peeled shrimp (thawed)
2 cups frozen peas
1 carrot, shredded (about 1/2 cup)
1 teaspoon curry powder (to taste)
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup couscous

Steps:

  • Heat oil in a large skillet.
  • Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
  • Add shrimp, vegetables, curry powder, and red pepper flakes.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Stir in salt, pepper, and chicken broth.
  • Bring to a gentle boil and stir in couscous.
  • Cover, remove from heat and let stand for 5 minutes.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 419.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1022.6, Carbohydrate 47.1, Fiber 6, Sugar 5.1, Protein 36.3

EASY CURRY COUSCOUS



Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories     Side Dish     Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

  • Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

CURRIED ISRAELI COUSCOUS



Curried Israeli Couscous image

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

2 tablespoons olive oil
¼ cup minced onion
2 cubes vegetable bouillon
1 teaspoon yellow curry powder
½ teaspoon oregano
2 cups pearl (Israeli) couscous
2 ½ cups water

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

VEGETABLE CURRY WITH COUSCOUS



Vegetable Curry with Couscous image

Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 cup vegetable or chicken broth
1 tablespoon curry powder
1 teaspoon salt
1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2 cup raisins
1/3 cup chutney
2 cups hot cooked couscous or rice
1/4 cup chopped peanuts

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
  • Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g

CHICKEN & VEGETABLE CURRY COUSCOUS



Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins

Steps:

  • In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS



Moroccan tomato & chickpea soup with couscous image

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

Steps:

  • Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  • Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  • Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium

CURRIED CARROT SOUP WITH ISRAELI COUSCOUS



Curried Carrot Soup with Israeli Couscous image

Layers of carrot flavor define this spicy soup: Carrot peels are simmered in stock, cut-up carrots are sweated to extract their essence, and carrot juice is added as a final touch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

3 cups homemade or low-sodium store-bought chicken stock
12 ounces Sugarsnax or other carrots, peeled and cut into 1/2-inch cubes (reserve peels and trimmings)
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallot
1 tablespoon curry powder
Coarse salt
3/4 cup Israeli (pearl) couscous
1 1/2 cups fresh or store-bought carrot juice
Fresh cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

  • Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
  • Heat 2 tablespoons butter and the oil in a medium saucepan over medium-high heat. Add shallot and carrots; cook until slightly softened, about 5 minutes.
  • Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
  • Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan. Add couscous and 1/2 teaspoon salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
  • Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
  • Melt remaining 2 tablespoons butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilantro. Serve with limes.

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CURRIED CHICKEN & COUSCOUS SOUP - PARENTS
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2019-07-31 Simmer until chicken is cooked through and couscous is tender, 10 minutes. Remove chicken from soup and shred meat off the bone when cool …
From parents.com
Servings 8
Total Time 1 hr
Estimated Reading Time 1 min
Calories 325 per serving
  • In a large saucepan, saute 1 large chopped onion in 1 Tbs. olive oil over medium until tender. Add 4 chopped cloves garlic, 10 cups low-sodium chicken broth, and 2 skinless, bone-in chicken breast halves. Bring to a boil and then simmer 15 minutes.
  • Add 1 large chopped fennel bulb, 4 medium sliced carrots, 4 sliced stalks celery, 1 1/3 cups pearl (Israeli) couscous, and 2 tsp. curry powder. Simmer until chicken is cooked through and couscous is tender, 10 minutes. Remove chicken from soup and shred meat off the bone when cool enough to handle. Add to soup along with 4 cups baby spinach, 3 Tbs. fresh lemon juice, 2 Tbs. unsalted butter, 2 tsp. kosher salt.
  • Ladle the remaining soup into an airtight container and freeze for up to three months. Defrost overnight in the fridge and then heat on the stove-top or in the microwave.


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