Indian Couscous Recipes

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INDIAN COUSCOUS RECIPE



Indian CousCous Recipe image

A delicious, Indian-style side dish.

Provided by The Gracious Pantry

Categories     Side Dish

Time 30m

Number Of Ingredients 11

28 oz. can diced tomatoes ((no sugar added))
15 oz. can light coconut milk
15 oz. can chickpeas ((drained/rinsed, no sugar added))
½ cup golden raisins
1 tsp. curry powder
½ tsp. ground cinnamon
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground cumin
¼ tsp. salt
1 ½ cups dry whole wheat couscous

Steps:

  • Combine everything in a large pot EXCEPT the couscous.
  • Stirring frequently, bring the mixture to a soft boil.
  • Stir in couscous and immediately remove the pot from heat and cover with a lid.
  • Let sit for 15 minutes, then stir, cool slightly and serve.

Nutrition Facts : ServingSize 1 serving, Calories 344 kcal, Carbohydrate 65 g, Protein 11 g, Fat 6 g, SaturatedFat 4 g, Sodium 467 mg, Fiber 9 g, Sugar 10 g

EASY CURRY COUSCOUS



Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories     Side Dish     Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

  • Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

HOW TO COOK COUSCOUS



How to Cook Couscous image

Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew.

Provided by Suzy Karadsheh

Categories     Side

Number Of Ingredients 9

1 cup low-sodium broth or water
Extra virgin olive oil
Kosher Salt
1 cup dry instant couscous (I used this couscous)
To Flavor (optional)
Pinch of cumin (or spice of your choice)
1 to 2 garlic clove (minced and sauteed in extra virgin olive oil)
2 green onions (chopped)
Fresh herbs to your liking (I used parsley and dill)

Steps:

  • In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.
  • Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.
  • Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.
  • Uncover and fluff with a fork.
  • You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy!

Nutrition Facts : Calories 202 kcal, Sodium 1.1 mg, Fat 1.1 g, SaturatedFat 0.1 g, Carbohydrate 34.2 g, Fiber 5.3 g, Protein 7.1 g, ServingSize 1 serving

INDIAN CURRY COUSCOUS WITH BROCCOLI AND EDAMAME



Indian Curry Couscous with Broccoli and Edamame image

A quick, light couscous stir-fry with Indian flavors. Great for vegetarians, but easily adapted into a chicken dish. Feel free to substitute veggies any way you like. Other options include sliced zucchini, string beans, eggplant, carrots, snow peas, and celery. Also try adding sesame seeds, flax seeds, or sesame seeds towards the end of stir-frying. Can be served with plain yogurt.

Provided by namiknows

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 3

Number Of Ingredients 15

1 cup vegetable broth
½ cup couscous
1 tablespoon canola oil
1 teaspoon ajwain (carom) seeds
1 clove garlic, coarsely chopped
1 teaspoon turmeric powder
1 teaspoon curry powder
½ teaspoon hing powder (asafoetida)
1 pinch chili powder
1 pinch ground cinnamon
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 bunch broccoli, cut into florets
sea salt to taste
ground black pepper to taste
1 tablespoon toasted sesame oil

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  • Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  • When seeds begin to sputter, stir in garlic and reduce heat to medium.
  • Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  • Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  • Drizzle sesame oil atop vegetables.
  • Spoon vegetables over couscous to serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 45.6 g, Fat 18 g, Fiber 10.2 g, Protein 22 g, SaturatedFat 2 g, Sodium 317.3 mg, Sugar 2.8 g

INDIAN COUSCOUS



INDIAN COUSCOUS image

Categories     Dinner     Coriander

Number Of Ingredients 8

1 C couscous
1/2 onion
1 tsp ginger root
1/2 green chile
1 1/2 tsp turmeric
1 1/2 tsp coriander
1/2 tsp salt
1/2 C peas and carrot mix

Steps:

  • In frying pan, saute onion in olive oil. Add peas and carrots. Cook until veggies are soft. Add couscous and seasonings. Optional: Add meat or tofu.

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