Curried Couscous

By • August 1, 2009 • 0 Comments

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Author Notes: My friend Amy Spar originally made it for her cooking club, passed on the recipe to me, and I've changed it over the last five years. It's truly become a summer staple. It's nearly perfect because of it's infinite variations and ability to expand or contract based on the size of your crowd or whether you're serving it as a side or a main dish.JenniferF

Serves 8-10 as a side

for the couscous

  • 2 cups water
  • 1 1/4 cup whole wheat couscous (the texture and flavor hold up better than regular although regular will work)
  • 1 head broccoli, separated into small florets and barely steamed
  • 1/3 cup red onion, finely chopped
  • 1 cup carrots, shredded
  • 1/2 cup raisins or dried cranberries (I often use a combination, or use dried apricots, chopped)
  • 1/2 cup roasted cashews or cashew pieces
  • 1 can garbanzos (can use 2 if you love them)
  • 1 cup crumbled feta

for the dressing

  • 1 1/2 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon honey
  • 2 1/4 teaspoons Muchi curry
  • 1 1/2 teaspoon minced or ground ginger (fresh or bottled)
  • 1 1/2 teaspoon salt
  1. Make couscous according to directions.
  2. Steam broccoli until crisp tender.
  3. Mix all couscous ingredients together except feta.
  4. Mix all dressing ingredients together.
  5. Toss dressing into couscous.
  6. Sprinkle feta over the top.
  7. Serve at room temperature. (Hot and cold work, too. Really, it is the world's most forgiving dish.)
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Tags: serves a crowd, Side Dishes, travels well, Vegetarian

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