CURRIED COUSCOUS
Make and share this Curried Couscous recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the butter, broth, and 1/3 cup water to boil in a medium saucepan.
- Gradually stir in the curry powder, allspice and couscous.
- Remove from heat, cover and let stand for 5 minutes.
- Fluff couscous with a fork.
Nutrition Facts : Calories 284.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 5, Sodium 24.6, Carbohydrate 55.1, Fiber 3.6, Protein 9.1
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
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
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Provided by Kishka
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
- Cover tightly and set aside for 5 minutes.
- In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
- Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
- Add the carrots, parsley, currants, almonds, scallions, and red onions.
- Mix well and adjust seasonings.
- Serve at room temperature.
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 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
CURRIED COUSCOUS
Steps:
- In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook onion with salt to taste, stirring, until browned lightly. Reduce heat to moderate. Add garlic paste, curry powder and cook, stirring, until garlic paste is golden. Remove skillet from heat and keep mixture warm.
- In a small saucepan bring broth to a boil. Stir in raisins and couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in onion mixture, mint and salt and pepper to taste.
CURRIED COUSCOUS
Categories Onion Side Quick & Easy Curry Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a heavy saucpan cook the white part of scallion in the butter over moderately low heat, stirring, for 1 minute, add the curry powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring it to a boil, and stir in the couscous. Remove the pan from the heat, let the couscous stand, covered, for 5 minutes, and stir in the scallion green and salt and pepper to taste.
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