Curry Couscous
Brighten up your table with this flavorful and aromatic Curry Couscous, a vibrant dish that’s as healthy as it is satisfying. This recipe combines fluffy couscous with a medley of sautéed vegetables, tender raisins, and a fragrant hit of curry powder that blooms in olive oil for an irresistible depth of flavor. With just 15 minutes of prep time and 20 minutes of cooking, this quick recipe is perfect for busy weeknights or last-minute gatherings. Finished with a burst of fresh parsley and a squeeze of lemon juice, every bite strikes the perfect balance of warm spices and refreshing zest. Serve it as a colorful side dish or a light vegetarian main course, and enjoy a wholesome meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion
- 2 cloves garlic cloves
- 1 tablespoon curry powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium carrot
- 0.5 cup raisins
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
Instructions
Begin by finely dicing the yellow onion, mincing the garlic, and chopping the red bell pepper, zucchini, and carrot into small cubes. Set the vegetables aside.
In a medium saucepan, bring 1.25 cups of water to a boil. Once boiling, remove the pot from heat and stir in the couscous. Cover the saucepan with a lid and let it stand for 5 minutes to allow the couscous to absorb the water. Afterward, fluff the couscous with a fork and set it aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute.
Sprinkle the curry powder into the skillet, stirring continuously for 30 seconds to bloom the spices. Then, add the chopped red bell pepper, zucchini, and carrot to the skillet. Season with salt and black pepper. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.
Reduce the heat to low and stir in the cooked couscous and raisins. Mix well to evenly distribute the vegetables and spices. Cook for an additional 2-3 minutes to warm everything through.
Remove the skillet from heat and stir in the freshly chopped parsley and lemon juice for a burst of brightness.
Taste the dish and adjust salt and pepper if necessary. Serve the Curry Couscous warm as a side dish or a light main course.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 75.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
