Just Add Water Vegetarian Curried Couscous Recipes

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CURRIED VEGETABLE COUSCOUS



Curried Vegetable Couscous image

This curried vegetable couscous recipe is perfect for a quick, healthy, and delicious dinner! It is super flavorful, full of nutritious vegetables, and pairs perfectly with a variety of main dishes if served as a side dish.

Provided by Beri

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
3 cups broccoli florets
2 red bell peppers (cut into dices)
2 carrots (cut into small dices)
2 garlic cloves (minced)
1 cup frozen peas
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika powder
½ teaspoon ground cumin
½ teaspoon ground coriander
salt and pepper (to taste)
1 ½ cup vegetable broth (or water)
1 cup couscous
1 cup green onion (cut into slices)
½ - 1 tablespoon red chili flakes

Steps:

  • Preheat the olive oil in a large pot over medium heat. Then sauté the broccoli, red bell pepper, carrot, and garlic for 3-5 minutes.
  • Add the peas and spices to the pot. Sauté for 1 minute.
  • Pour the water into the pot and heat it up. Then add the couscous, stir everything, cover the pot, turn off the stove and let the couscous sit for 5 minutes.
  • Fluff the couscous and stir in the green onion and red chili flakes. Season with more salt and pepper if needed and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 55 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 8 g

JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS



Just-Add-Water Vegetarian Curried Couscous image

Be the envy of your office, class or dorm. Just prep this Mediterranean-inspired instant cup the night before, then add hot water, wait a few minutes and eat!

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 11

1/3 cup instant couscous
1/4 cup drained and rinsed canned chickpeas
6 cherry or grape tomatoes, quartered
3 pitted kalamata olives, quartered
2 tablespoons coarsely grated carrot (about 1/3 small carrot)
2 tablespoons fresh cilantro leaves, roughly chopped
1 tablespoon unsalted butter
1/2 teaspoon curry powder
Kosher salt
1/2 to 1 teaspoon harissa, optional
1 lemon wedge

Steps:

  • Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight.
  • When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot.

CURRIED COUSCOUS WITH SPINACH AND CHICKPEAS



Curried Couscous with Spinach and Chickpeas image

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Provided by justine

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped
½ cup chopped sun-dried tomatoes
1 tablespoon chopped fresh dill
3 cloves garlic, crushed
12 ounces chopped frozen spinach
1 tablespoon pale dry sherry
1 tablespoon curry powder
1 pinch cayenne pepper, or to taste
1 (15 ounce) can chickpeas, drained
2 cups vegetable broth
1 cup whole wheat couscous
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
  • Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.6 g, Fat 6.2 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 0.6 g, Sodium 666.4 mg, Sugar 5.4 g

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

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.

ONE-POT CURRIED CAULIFLOWER WITH COUSCOUS AND CHICKPEAS



One-Pot Curried Cauliflower with Couscous and Chickpeas image

This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Dinner     Vegetarian     Cauliflower     Curry     Couscous     Lentil     Spinach     Quick and Healthy     Healthy

Yield Serves 4

Number Of Ingredients 16

3 tablespoons virgin coconut oil, room temperature, divided
1 large head cauliflower (about 2 pounds), coarsely chopped
1 medium red onion, thinly sliced
3 large garlic cloves, coarsely chopped
2 teaspoons curry powder
2 teaspoons kosher salt
1 1/4 teaspoons ground cumin
3 cups homemade or store-bought low-sodium vegetable broth
1 (15.5-ounce) can chickpeas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
5 ounces baby spinach
1/4 cup sliced almonds (for serving; optional)

Steps:

  • Heat 2 Tbsp. oil in a large Dutch oven or pot over medium. Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 5-8 minutes. Add onion, garlic, and remaining 1 Tbsp. oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more. Add curry powder, salt, and cumin. Cook, stirring, until spices are toasted, about 30 seconds.
  • Add broth and bring to a boil. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.
  • Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Whisk lime juice, yogurt, and 3 Tbsp. chopped cilantro in a medium bowl until smooth. Add water by the tablespoonful until sauce is thin enough to drizzle. Cut remaining lime into wedges.
  • Fold spinach into chickpea mixture. Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.
  • Do Ahead
  • Stew (without spinach) can be made 3 days ahead; cover and chill. Reheat and fold in spinach before serving.

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