Mediterranean Curry Couscous Recipes

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JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS



Just-Add-Water Vegetarian Curried Couscous image

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

1/3 cup instant couscous
1/4 cup drained and rinsed canned chickpeas
6 cherry or grape tomatoes, quartered
3 pitted kalamata olives, quartered
2 tablespoons coarsely grated carrot (about 1/3 small carrot)
2 tablespoons fresh cilantro leaves, roughly chopped
1 tablespoon unsalted butter
1/2 teaspoon curry powder
Kosher salt
1/2 to 1 teaspoon harissa, optional
1 lemon wedge

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 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.

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

MOROCCAN COUSCOUS



Moroccan Couscous image

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Provided by BenevolentEmpress

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 19

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Steps:

  • Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
  • Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g

MEDITERRANEAN COUSCOUS



Mediterranean Couscous image

Fresh herbs and colorful veggies make this quick-to-fix dish a winner!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 16m

Yield 4

Number Of Ingredients 11

2 teaspoons butter or margarine
3 medium green onions, chopped (3 tablespoons)
1 garlic clove, finely chopped
1 1/2 cups water
1/2 teaspoon vegetable or chicken bouillon granules
1 cup uncooked couscous
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped (1 cup)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
  • Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.

Nutrition Facts : Calories 195, Carbohydrate 39 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

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

MEDITERRANEAN SHRIMP COUSCOUS



Mediterranean Shrimp Couscous image

"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon chopped shallot
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 cup chopped zucchini
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons capers, drained
3 cups fresh baby spinach
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups uncooked couscous
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

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