Couscous Curry Recipes

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.

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.

Steps:

• Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
• Toss the cauliflower, butternut squash, chickpeas, diced tomatoes, olive oil, curry powder, garlic, ginger, and 2 1/2 teaspoons salt together in a large bowl. Divide the vegetables between the 4 sheets of parchment, placing them on one side of the fold. Drizzle 2 teaspoons water over each serving of vegetables.
• Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs and becomes golden, about 20 minutes.
• Meanwhile, place couscous in a heatproof bowl. Bring 1 cup of water to a boil and carefully pour over the couscous. Stir and cover with plastic wrap. After 5 minutes, uncover and fluff with a fork.
• Transfer each pack to a plate. Avoiding the hot steam, carefully cut open. Serve with couscous, yogurt and lime wedges.

Steps:

• Cook pork, onion, nuts, curry powder and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain.
• Stir in water, butter, parsley and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff with fork.

Steps:

• Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
• Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
• Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
• Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
• Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
• While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
• Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
• Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

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.

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.

Steps:

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

Steps:

• In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
• In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
• Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
• Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.

Steps:

• In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

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.

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.

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.

Steps:

• In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
• Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
• Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
• Fluff with a fork and serve immediately or pack for tomorrow's lunch!

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.

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.