Curry Couscous And Quinoa Pilaf Vegetarian Recipes
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 QUINOA PILAF
Experiment with our Curried Quinoa Pilaf for a dish as easy as curried rice. Our Curried Quinoa Pilaf has a built-in bonus of nutty, earthy quinoa flavor.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 5 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan on medium-high heat. Add onion; cook and stir 4 minutes or until onion is tender.
- Add broth, quinoa, raisins and curry powder; stir. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until broth is absorbed.
- Stir in carrots and almonds; cover. Let stand 5 minutes before serving.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
VEGETABLE CURRY COUSCOUS
A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.
Provided by Melissa Conger
Categories Side Dish Curry Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
- Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
- Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g
CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).
Provided by Carolyn Moore
Categories Quinoa Salad
Time 9h20m
Yield 12
Number Of Ingredients 25
Steps:
- Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
- Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
- Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
- Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.
Nutrition Facts : Calories 426 calories, Carbohydrate 60.4 g, Cholesterol 3.2 mg, Fat 16.8 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 2.8 g, Sodium 689.6 mg, Sugar 14.1 g
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