Curried Tuna Carrot Hommus Couscous Recipes

CURRIED COUSCOUS

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.

CURRIED COUSCOUS

Steps:

• Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
• Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
• Fluff with fork and cook uncovered.
• Combine oil, lemon juice, sugar, and almonds and toss with couscous.
• Sprinkle green onion over top and serve.

CURRIED TUNA, CARROT & HOMMUS COUSCOUS

Steps:

• Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.
• Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.
• Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.
• Top each serve with a generous dollop of hommus.

COUSCOUS WITH CARROTS AND RAISINS

Steps:

• Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
• When ready to serve, fluff the couscous with a fork.