Curried Couscous with Asparagus and Bleu Cheese

Curried Couscous with Asparagus and Bleu Cheese

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Ginny Maziarka 3

"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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40 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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