Since becoming a wife and having my own kitchen, I have loved trying out new and exciting dishes, especially ones from different parts of the world. On one of our recent grocery shopping trips, I decided to pick up some Couscous. Couscous is a North African staple made up of granules of durum wheat, and you can cook it in a plethora of ways! Daniel and I have made an Asian stir fry version, but our favorite has to be the Curried Couscous.
I found many different recipes for curried couscous, but decided to adapt what I was finding to what I had available in my kitchen. This is what I came up with:
Ingredients
Preparing the Couscous: Bring 2 cups of water, along with 1 teaspoon of salt and 1 teaspoon of Extra Virgin Olive Oil to boil in a medium sauce pan. As soon as it's boiling, add your 2 cups of dried couscous, turn off the heat, and put the lid on the pot. Leave the couscous for 15 minutes.
Then, take a fork and "fluff" the couscous. Transfer it to a large mixing bowl, and set it aside.
The Vegetables: Heat up a small dash of Olive Oil in a medium cooking pan. Sauté your chopped onions, carrots, bell peppers, broccoli, and frozen peas together until they are soft and browned. Add these to your bowl of couscous, and mix them together.
The Dressing: In a small mixing bowl, combine 1/4 cup plus 1 Tbsp of Apple Cider Vinegar, 1/4 cup plus 1 Tbsp of Extra Virgin Olive Oil, 3 Tbsp of honey, 2 Tbsp of curry powder, 1 Tbsp ginger powder, 1/4 cup of Chicken or Vegetable broth, 1/2 Tsp of black pepper, a dash of dried parsley, and salt to taste. (I wanted to add some spice to ours, so I also added Paprika, Cayenne, and Chilly Powder. But thats up to you!) Whisk this all together. Before I call it done, I make sure I taste it just incase it needs any extra of something.
The Big Finale: Then, pour the dressing over the couscous, add in your chopped golden raisins and plain almonds, and mix your dish all together. Refrigerate for a few hours, and enjoy!
Daniel and I paired this dish with some Salmon that I had drizzled with Olive Oil, sprinkled with salt, pepper, Paprika, and some Chilly Powder, and baked in the oven on 375 degrees until it was browned and cooked all the way through. It went really nicely together!
I found many different recipes for curried couscous, but decided to adapt what I was finding to what I had available in my kitchen. This is what I came up with:
Ingredients
- 2 cups uncooked couscous
- A handful of as many different vegetables as desired, chopped finely. I used onions, carrots, bell peppers, broccoli and frozen peas.
- Chopped golden raisins as desired.
- Chopped plain almonds as desired.
- 1/4 cup plus 1 tablespoon Apple Cider Vinegar
- 1/4 cup plus 1 tablespoon Extra Virgin Olive Oil
- 1/4 cup of chicken or vegetable broth (I only had chicken available)
- 3 tablespoons of honey
- 2 tablespoons of curry powder
- 1 tablespoon of ginger powder
- 1/2 teaspoon of black pepper
- A desired amount of dried parsley
- Salt to taste
Preparing the Couscous: Bring 2 cups of water, along with 1 teaspoon of salt and 1 teaspoon of Extra Virgin Olive Oil to boil in a medium sauce pan. As soon as it's boiling, add your 2 cups of dried couscous, turn off the heat, and put the lid on the pot. Leave the couscous for 15 minutes.
Then, take a fork and "fluff" the couscous. Transfer it to a large mixing bowl, and set it aside.
The Vegetables: Heat up a small dash of Olive Oil in a medium cooking pan. Sauté your chopped onions, carrots, bell peppers, broccoli, and frozen peas together until they are soft and browned. Add these to your bowl of couscous, and mix them together.
The Dressing: In a small mixing bowl, combine 1/4 cup plus 1 Tbsp of Apple Cider Vinegar, 1/4 cup plus 1 Tbsp of Extra Virgin Olive Oil, 3 Tbsp of honey, 2 Tbsp of curry powder, 1 Tbsp ginger powder, 1/4 cup of Chicken or Vegetable broth, 1/2 Tsp of black pepper, a dash of dried parsley, and salt to taste. (I wanted to add some spice to ours, so I also added Paprika, Cayenne, and Chilly Powder. But thats up to you!) Whisk this all together. Before I call it done, I make sure I taste it just incase it needs any extra of something.
The Big Finale: Then, pour the dressing over the couscous, add in your chopped golden raisins and plain almonds, and mix your dish all together. Refrigerate for a few hours, and enjoy!
Daniel and I paired this dish with some Salmon that I had drizzled with Olive Oil, sprinkled with salt, pepper, Paprika, and some Chilly Powder, and baked in the oven on 375 degrees until it was browned and cooked all the way through. It went really nicely together!