Indian Couscous Food

INDIAN COUSCOUS RECIPE

Steps:

• Combine everything in a large pot EXCEPT the couscous.
• Stirring frequently, bring the mixture to a soft boil.
• Stir in couscous and immediately remove the pot from heat and cover with a lid.
• Let sit for 15 minutes, then stir, cool slightly and serve.

EASY CURRY COUSCOUS

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.

INDIAN CURRY COUSCOUS SALAD

Steps:

• Boil water in a small saucepamn, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
• Combine oil, lemon juice, curry powder, garlic salt, and crushed red pepper in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in a large bowl. Pour dressing over salad, toss to coat. Cover; refrigerate 1 hour to blend flavors.

CURRIED COUSCOUS

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.

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
• Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
• When seeds begin to sputter, stir in garlic and reduce heat to medium.
• Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
• Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
• Drizzle sesame oil atop vegetables.
• Spoon vegetables over couscous to serve.

INDIAN COUSCOUS

Steps:

• In frying pan, saute onion in olive oil. Add peas and carrots. Cook until veggies are soft. Add couscous and seasonings. Optional: Add meat or tofu.

INDIAN SPICED VEGETABLE AND COUSCOUS POT

Steps:

• Heat a deep nonstick skillet or pot (choose one that has a tightfitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and chicken stock and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.