Curried Couscous with Asparagus and Bleu Cheese

Curried Couscous with Asparagus and Bleu Cheese

Ginny Maziarka

"Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!"
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Ingredients

40 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
  2. Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
  3. Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
  4. Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

Footnotes

  • Cook's Notes:
  • You may substitute feta cheese for bleu cheese.
  • Cashews can be used in place of sunflower seed kernels.
  • Dried cranberries can stand in for raisins.

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This was one of the best recipes I've tried recently. Made it twice in the last two weeks and plan to make it again! The only changes made were because of not having some of the ingredients -...

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