CURRIED COUSCOUS
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.
EASY CURRY COUSCOUS
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
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 WITH SPINACH AND CHICKPEAS
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Provided by justine
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g
COUSCOUS WITH GOLDEN RAISINS
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from "Martha Stewart's Dinner at Home."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
- Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.
CURRIED COUSCOUS WITH CHICKPEAS
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
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
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
CURRIED COUSCOUS WITH TURKEY, CHICKPEAS AND GOLDEN RAISINS
Yield 8
Number Of Ingredients 12
Steps:
- Heat half of the oil in a large nonstick skillet or saute pan over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt; stir to coat, then reduce the heat to medium. Cook, stirring occasionally, for about 4 minutes, so the onion softens. Stir in the curry powder and cook for 2 to 3 minutes, then add the raisins, turkey, chickpeas and 1/4 cup of the broth; mix well and cook for 5 to 8 minutes, until heated through. Transfer to a large mixing bowl. Meanwhile, prepare the couscous according to the package directions, except you'll use the remaining cup of broth instead of water. When the couscous is ready, fluff with a fork as directed, then add to the onion-turkey mixture, along with lemon juice, cilantro and the remaining 2 tablespoons of oil. Taste, and season with salt and pepper; start with 1/8 teaspoon of each and incorporate, adding in the same increment and tasting as you go. The dish is well seasoned when the flavors become bright. Serve warm or at room temperature.
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
CURRIED CHICKPEAS WITH RAISINS
Simple (especially with canned chickpeas), rich, and healthy. Serve with half a cup of cooked brown rice per serving and some spinach sauteed with garlic. Edited 5/5/2011 - You are so right about the cayenne! Sorry about that! That was some kind of typo. I am not a tablespoon-of-cayenne sort of eater, either...
Provided by bearwacket
Categories Curries
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium flame.
- Saute onion and bell pepper five minutes.
- Add garlic and ginger and continue to cook until vegetables are soft.
- Add curry, cumin, and cayenne and stir.
- Add coconut milk and bring to a boil.
- Reduce heat, add chickpeas, and simmer until thickened slightly.
- Season with salt and pepper and garnish with raisins.
Nutrition Facts : Calories 716.9, Fat 28.2, SaturatedFat 16.9, Sodium 524, Carbohydrate 110.5, Fiber 10.5, Sugar 62.6, Protein 11.3
CHICKEN & VEGETABLE CURRY COUSCOUS
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
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
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