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
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
ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Cauliflower Curry Couscous Lentil Spinach Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
- Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
- Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
- Do Ahead
- Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.
CURRIED COUSCOUS
Make and share this Curried Couscous recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 25m
Yield 4-6 dishes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
- Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
- Fluff with fork and cook uncovered.
- Combine oil, lemon juice, sugar, and almonds and toss with couscous.
- Sprinkle green onion over top and serve.
Nutrition Facts : Calories 479.8, Fat 25.8, SaturatedFat 3.1, Sodium 433.5, Carbohydrate 53.6, Fiber 4.9, Sugar 12.9, Protein 11.1
VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode
Provided by John Torode
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
- Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
- In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.
Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
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
CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES
For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
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.
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CURRIED COUSCOUS SALAD - THE DARING GOURMET
From daringgourmet.com
5/5 (7)Total Time 25 minsCategory Main Dish, Side DishCalories 354 per serving
- 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.
- To prepare the dressing, combine all the ingredients in a mixing bowl and whisk until emulsified.
- 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
Servings 8Total Time 30 minsCategory Side DishCalories 164 per serving
- 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.
CURRY CHICKPEA COUS COUS (VEGAN) - MY WHOLE FOOD LIFE
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Servings 4Estimated Reading Time 1 min
CURRIED COUSCOUS WITH ROASTED CHICKPEAS RECIPE - …
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Total Time 40 minsCalories 670 per serving
CURRIED COUSCOUS WITH BROCCOLI AND FETA RECIPE | MYRECIPES
From myrecipes.com
5/5 (42)Calories 402 per servingServings 5
- Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
- Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES RECIPE ...
From myrecipes.com
4/5 (7)Calories 257 per servingServings 8
- To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.
- To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.
CURRIED BROCCOLI COUSCOUS RECIPE - REAL SIMPLE
From realsimple.com
3/5 (128)Total Time 20 minsServings 4Calories 285 per serving
- In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
- Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
SWEET POTATO, CAULIFLOWER & CHICKPEA CURRY WITH COUSCOUS
From more.ctv.ca
Servings 1-2Total Time 40 minsCategory Lunch
- Place the couscous in a large bowl. Add the boiled water and a pinch of salt, cover with plastic wrap and let it sit for ten minutes. After the couscous has absorbed the water, fluff with a fork and keep warm.
- Meanwhile, preheat a large nonstick skillet over medium high heat with the oil. Add the onion and sauté until it begins to soften, about five to seven minutes. Add in the garlic, ginger, curry, cumin, salt and pepper, and stir until fragrant, about 30-60 seconds.
- Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer over medium heat for 13-15 minutes, until the sweet potato pieces reach an al-dente texture.
- Pour in the coconut milk, and then nestle in the cauliflower. Cover the pan with a lid and cook over medium heat until the cauliflower and sweet potato softens, about five to six minutes.
GREEN CHICKPEA CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (42)Total Time 30 minsCategory EntreeCalories 439 per serving
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
ISRAELI COUSCOUS WITH CHICKPEAS | EASY 20-MINUTE VEGAN RECIPE
From gratefulgrazer.com
4.1/5 (11)Category Dinner, Lunch, Side DishCuisine Mediterranean, Vegan, VegetarianTotal Time 20 mins
- Add Israeli couscous and vegetable broth or water to a 4-quart saucepan, cover, and bring to a boil over high heat. Once boiling, uncover, reduce the heat to low, and simmer for 10 minutes, or until the couscous is tender and the liquid is absorbed. (Once fully cooked, drain any excess liquid from the saucepan if needed. If the couscous isn’t fully cooked by the time the liquid is absorbed, add ¼ cup of water and continue cooking.)
- After the couscous is cooked, remove the saucepan from heat and stir in chickpeas, coriander, za’atar, garlic powder, arugula or spinach, basil, golden raisins, extra virgin olive oil, and lemon juice. Transfer couscous to a serving dish and garnish with parsley, edible flowers, additional golden raisins, additional extra virgin olive oil, and salt and pepper if desired.
- Store Israeli couscous in an airtight container and refrigerate for up to 1 week. If the couscous seems dry after storage, stir in more olive oil before serving.
CURRIED ZUCCHINI & COUSCOUS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 25 minsCategory Healthy Vegetarian Couscous RecipesCalories 251 per serving
- Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
- Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
- Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
COUSCOUS SALAD WITH CHICKPEAS - VEGAN - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Total Time 20 minsCategory SaladsCalories 248 per serving
- 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.
DUALIT RECIPE | CURRIED CHICKPEA AND COUSCOUS SALAD
From dualit.com
Servings 4
- In a baking dish, roast the chopped red pepper with 1 tbsp olive oil and 1 tsp honey, making sure the pepper is evenly coated. Roast for 20 minutes.
- Place the couscous in a bowl or dish, add the Ras el Hanout, salt & pepper and 200ml of boiling water. Stir and cover with a lid or plate and leave to swell. The water should just cover the top of cous cous.
COUSCOUS WITH CURRIED CHICKEN AND CHICKPEAS - FOOD & …
From foodandwine.com
4/5 Servings 4
- In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red pepper and zucchini and simmer until tender, about 10 minutes. Add the chickpeas and cook for 1 minute longer. Season the curried chicken with salt.
- Meanwhile, in a small saucepan, bring the water to a boil. Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes. Fluff the couscous with a fork, then add the chopped cilantro and toss. Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.
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