Curried Artichoke Couscous Recipes

CURRIED COUSCOUS

Curried Couscous image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

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.

ARTICHOKE COUSCOUS

Artichoke Couscous image

This is a lovely appetizer or a really nice lunch course. Israeli couscous is much larger than the kind in the box; I get mine at the farmers market.

Provided by chia2160

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup water
1 (12 ounce) can vegetable broth
2 cups israeli couscous
24 large cooked shrimp
2 cups chopped tomatoes
1/2 cup crumbled feta (2 oz)
1 cup chopped flat leaf parsley
2 (6 ounce) jars marinated artichokes, undrained, cut in halves
salt & pepper

Steps:

Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
Pour into a large serving bowl, stir in remaining ingredients.

Nutrition Facts : Calories 314.4, Fat 3.6, SaturatedFat 2.1, Cholesterol 54, Sodium 391.6, Carbohydrate 54.5, Fiber 7, Sugar 2.7, Protein 16.5

CURRIED JERUSALEM ARTICHOKES OR SUN CHOKES (TOPINAMBOURS AU KARI)

Curried Jerusalem Artichokes or Sun Chokes (Topinambours Au Kari) image

Provided by Craig Claiborne

Categories dinner, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound Jerusalem artichokes, 8 to 10
2 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons curry powder
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup golden raisins
2 tablespoons chopped chutney
1/2 cup milk
1/2 cup heavy cream

Steps:

Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 31 grams, TransFat 0 grams

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

Ingredients

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 COUSCOUS

Curried Couscous image

Categories Pasta Side Quick & Easy Raisin Mint Curry Couscous Gourmet

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced and mashed into a paste
1/2 teaspoon curry powder
3/4 cup chicken broth
3 tablespoons raisins
1/2 cup couscous
1/4 cup finely chopped fresh mint leaves

Steps:

In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.
In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.

CURRIED APRICOT COUSCOUS

Curried Apricot Couscous image

As a single working mom, my time is precious, but this dish is so quick, colorful and easy, and it tastes a lot like one I tried in Israel.-Jessica Grettie, Deerfield, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

1/3 cup chopped onion
3 tablespoons butter
1-1/2 cups chicken broth
1 cup chopped dried apricots
1/4 teaspoon curry powder
1 cup uncooked couscous

Steps:

In a small saucepan, saute onion in butter. Stir in the broth, apricots and curry powder. Bring to a boil. Stir in couscous. , Cover and remove from the heat; let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 268 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 365mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

PORK WITH CURRIED APPLE & COUSCOUS

Pork with Curried Apple & Couscous image

Enjoy a change-of-pace recipe on our Test Kitchen. The aroma of this delicious dinner will really whet your appetite. Curry brings earthy flavor while raisins and apples lend a touch of sweetness.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3/4 pound pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper
3 teaspoons reduced-fat butter, divided
1 green onion, thinly sliced
1 garlic clove, minced
1 small apple, peeled and sliced
1 tablespoon raisins
1 teaspoon cornstarch
1 teaspoon curry powder
1/3 cup reduced-sodium chicken broth
1-1/2 cups hot cooked couscous

Steps:

Sprinkle pork with salt and pepper. In a large skillet, brown pork in 2 teaspoons butter. Reduce heat to low; cover and cook for 15-20 minutes or until a thermometer reaches 160°, turning occasionally. Remove pork and keep warm., In the same skillet, saute onion and garlic in remaining butter until tender. Add apple and raisins; saute 2 minutes longer. Combine the cornstarch, curry powder and broth until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and couscous.

Nutrition Facts : Calories 406 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 513mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges

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

Ingredients

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

CURRIED COUSCOUS

Curried Couscous image

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

Ingredients

the white part of 3 scallions, chopped fine, plus 1 tablespoon minced scallion green
1 tablespoon unsalted butter
1 1/2 teaspoons curry powder
3/4 cup chicken broth
1/2 cup couscous

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.

CURRIED COUSCOUS WITH CHICKPEAS

Curried Couscous With Chickpeas image

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Provided by thepurpleturtle

Categories Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1/2 red sweet bell pepper, chopped
2 garlic cloves, minced
1 cup diced tomatoes with juice
1 cup canned chick-peas (rinsed and drained)
1 cup frozen peas
1 cup frozen corn
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper flakes (optional)
1 cup beef broth or 1 cup vegetable broth
1 cup couscous (uncooked)

Steps:

In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Nutrition Facts : Calories 537.4, Fat 7.7, SaturatedFat 1.1, Sodium 857.2, Carbohydrate 101.2, Fiber 13.2, Sugar 6.8, Protein 20.1

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