Vegetable Curry Couscous Recipe - Allrecipes.com
Vegetable Curry Couscous  Recipe
  • READY IN 45 mins

Vegetable Curry Couscous

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.
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Footnotes

  • Cook's Notes
  • Please add curry in half-teaspoon increments to achieve desired flavor and heat. Most couscous will cook in five minutes' time. I also make this using quinoa on occasion.
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Reviews More Reviews

May 23, 2012

This recipe was a great way to use up the veggies from my farm box. I added a little broccoli to the first round of veggies in the pan, and they cooked just fine. I also realized half way through that I didn't have couscous or quinoa like I thought I had. So, I used arborio rice and made it into a kind of risotto. Took longer to cook but it worked okay in the end. The raisins are the key in this recipe, really good plump raisins. Yum!

 
Feb 20, 2012

I used 1 onion instead of a leek and an onion, 1 large tomato instead of 2 average sized ones, water instead of broth, and raisins as the fruit. This was a tasty salad atop of a lettuce leaf!

 

4 Ratings

Feb 28, 2013

so easy and delicious! I added dill to it, just 'cause I happened to have a lot of fresh dill, and it was amazing!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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