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.
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
CURRIED COCONUT COUSCOUS
Add an Asian twist to your family's Middle Eastern cuisine night! Serve couscous cooked in coconut milk and flavored with curry powder as a side dish - ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 4 g, TransFat 0 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
CURRIED ISRAELI COUSCOUS
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
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
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
ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
CURRY COUSCOUS AND BROCCOLI FETA SALAD WITH GARBANZO BEANS
All ingredients can be adjusted to suit taste. Add in some chopped peeled cucumber if desired. If you are not a ginger lover then omit the fresh ginger. Plan ahead this salad needs to chill for at least 2 hours before serving.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute).
- Add in 2-1/4 cups water with 1 teaspoon salt.
- Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute.
- Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes).
- Transfer the couscous and veggies to a large bowl.
- Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine.
- Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt).
- Add in feta cheese, green onions and toasted almonds (if using); toss to combine.
- Add in salt and pepper to taste.
- Chill for a minimum of 2 hours before serving.
- Delicious!
CURRIED COUSCOUS WITH SHRIMP
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
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 CHICKEN CURRY AND COUSCOUS
This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.
Provided by CaliforniaJan
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
- In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
- Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
- Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.
MOROCCAN TOFU COUSCOUS
Make and share this Moroccan Tofu Couscous recipe from Food.com.
Provided by Vegan Courtney
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Add tofu; cook until tofu is firm, stirring constantly.
- Add vegetables, beans, bouillon, water, curry, and cumin.
- Bring to a boil.
- Reduce heat and simmer 8 minutes or until vegetables are done.
- Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
- Stir in couscous.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff with a fork before serving; spoon onto platter.
- Top with tofu mixture; sprinkle with parsley.
Nutrition Facts : Calories 329.1, Fat 7.9, SaturatedFat 1.3, Sodium 275.4, Carbohydrate 51.1, Fiber 8.7, Sugar 0.5, Protein 16.2
SPICY VEGETABLE COUSCOUS
Make and share this Spicy Vegetable Couscous recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
Nutrition Facts : Calories 275.9, Fat 2.1, SaturatedFat 0.3, Sodium 342.5, Carbohydrate 54.4, Fiber 7.2, Sugar 4.3, Protein 10.3
SLOW-COOKER VEGETABLE CURRY WITH COUSCOUS
A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 6
Number Of Ingredients 23
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In medium bowl, mix sauce ingredients. Refrigerate until serving time.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
- In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
- Cover; cook on Low heat setting 5 to 6 hours.
- Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
- Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.
Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g
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
More about "curry couscous recipes recipezaar"
CURRIED COUSCOUS SALAD - THE DARING GOURMET
From daringgourmet.com
Estimated Reading Time 4 mins
- To prepare the couscous, bring 2 cups of vegetable or chicken broth along with 1 teaspoon salt and 1 teaspoon extra virgin olive oil to a boil in a medium saucepan. As soon as it's boiling, add the couscous, immediately turn off the heat, cover and let sit for 15 minutes. Fluff the couscous with a fork and put it in a very large mixing bowl. Set
- Add all veggies, parsley, garbanzo beans, raisins/currants and preserved lemon to the couscous and stir to combine.
- Pour the dressing over the couscous salad, 1/3 at a time, stirring to combine between additions. Cover and refrigerate overnight so the flavors have time to meld. Because of the vinegar/acid content, use a glass or plastic bowl.
CURRIED ISRAELI COUSCOUS AND CHICKPEAS - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 2 mins
- Meanwhile stir together the yogurt, olive oil, curry powder, turmeric, cumin, coriander, salt, cayenne pepper, and lime juice.
- Once the couscous is fully cooked, stir in the chickpeas, lima beans, red pepper, and parsley. Add the yogurt dressing and stir until well combined. Season with salt and pepper.
CURRIED ISRAELI COUSCOUS RECIPE | CHEFDEHOME.COM
From chefdehome.com
- To pre-prep, cut all veggies. Soaked raisins in warm water and set aside. In a saucepan, combine the asparagus with water to barely cover them, season with 1/2 tsp salt. Cook over medium heat until asparagus are just cooked. (5-7 minutes)
- Heat 1 tbsp butter in heavy bottom skillet, sauté ginger and garlic. Add onion, sauté until translucent. Add curry powder, cumin powder and sauté for 1 minute. Now, add tomatoes, salt and saute for 5 minutes or until tomatoes are fully cooked and release oil. Add all veggies except asparagus and continue cooking until cauliflower is tender and kitchen is filled with aroma of curry.
- To cook Israeli Couscous, heat another 1 tbsp butter in heavy bottom skillet, toss couscous pearls until slightly brown and toasted. then add 1/2 cup of boiling water/ stock. Cover and let it stand for 12 minutes or until pearls are al-dente. Fluff with a fork, add to vegetables, also add asparagus, raisins and walnuts. Mix well and serve hot.
CURRIED COUSCOUS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (799)Servings 2Cuisine ContinentalTotal Time 30 mins
OUR BEST COUSCOUS RECIPES | RICARDO
From ricardocuisine.com
CURRIED COUSCOUS | MEDITERRANEAN STYLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Estimated Reading Time 2 mins
- Place couscous, water, salt, and butter, if using, in a microwave safe bowl. Microwave on high for 4 minutes and let sit for one minute. Set aside.
- In a large bowl combine cucumber, tomatoes, and red onion. Add in couscous. In a small bowl whisk olive oil, curry powder, and lemon juice with salt and pepper to taste. Pour over couscous mixture and toss to combine. Refrigerate until ready to serve.
COUSCOUS SALAD WITH CHICKPEAS - VEGAN
From whereismyspoon.co
Estimated Reading Time 8 mins
- Read the couscous packet's instructions to determine the right amount of liquid you need, this may vary from brand to brand.
- Place the couscous in a bowl. Whisk the green curry paste into the hot vegetable stock and pour the mixture over the couscous. Let stand for 10 minutes or according to the packet's instructions. Fluff the grains with a fork.
- In a small bowl whisk together the soy sauce, vinegar, olive oil, and cumin. Add the mixture to the couscous and stir well. Add some salt and pepper to taste.
- Drain the chickpeas and add them to the salad. Chop the peppers into small cubes and the scallions into fine rings. Add them to the salad. Taste again and add more seasoning as desired. You might want to adjust the taste with a little more vinegar, some chili flakes, and salt and pepper.
CURRIED COUSCOUS SALAD - CULINARY HILL
From culinaryhill.com
Estimated Reading Time 2 mins
- Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
- Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry powder, and 1/4 teaspoon turmeric. Whisk until smooth.
- Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.
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