Mediterranean Curry Coucous
(from kylerhea’s recipe box)
There are lots of variations for this recipe. The first time I made it, I took a fresh carrot and just cut it up into small dice.
The last time I made it, I cooked the couscous in vegetable broth to add a little flavor, then I nestled the grain salad onto a bed of baby spinach leaves, added a few coins of cucumber, extra peas (because I love peas) and microwaved wax beans and then added them, as well as some orange pepper dice.
It’s just a lovely canvas to add veggies to.
Source: WF - Glorious Grains
Categories: ENTREE, GRAINS, VEGETARIAN
Ingredients
- 3/4 cup coucous
- 1 1/4 cups water
- 1 Tbs olive oil or butter
- 1/4 cup raisins
- 1/4 frozen or dried small peas
- 1/4 cup frozen or dried finely diced carrots
- 1/3 cup pine nuts
- Spices:
- 1 tsp salt
- 1/2 tsp dried garlic
- 1 tsp mild Indian curry
- 1 tsp turmeric
- 1/2 tsp parsley
Directions
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In medium saucepan, combine 1 and 1/4 cups of water, 3 tsps of butter or olive oil and the spices.
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Bring to a boil and stir in coucous.
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Turn to low heat and stir in raisins, peas and carrots.
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Remove from stove and add pine nuts.
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Cover and let sit for 5 minutes. Serve.