COUSCOUS RECIPE RECIPES

Name: Curried Couscous
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 1/2 cups couscous; 1 tablespoon unsalted butter; 1 1/2 cups boiling water; 1/4 cup plain yogurt; 1/4 cup good olive oil; 1 teaspoon white wine vinegar; 1 teaspoon curry powder; 1/4 teaspoon ground turmeric; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup small-diced carrots; 1/2 cup minced fresh flat-leaf parsley; 1/2 cup dried currants or raisins; 1/4 cup blanched, sliced almonds; 2 scallions, thinly sliced (white and green parts); 1/4 cup small-diced red onion

CURRIED COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK

Curried Couscous Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

GREENHOUSE COUSCOUS SALAD | JAMIE OLIVER RECIPES

Greenhouse couscous salad | Jamie Oliver recipes image

Yield 10

Number Of Ingredients 11

Ingredients

700 g ripe mixed-colour tomatoes
2 fresh mixed-colour chillies
1 bunch of basil (30g)
red wine vinegar
1 mug of couscous (300g)
500 g baby courgettes
4 cloves of garlic
6 black olives stone in
olive oil
200 g feta cheese
extra virgin olive oil

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour. Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

Nutrition Facts : Calories 207 calories, FatContent 7.7 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 1.1 g salt, FiberContent 2.3 g fibre

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