Quick to prepare, this Curried Couscous is a healthy side dish that is full of flavor and textures!
I’m not sure what took me so long to start cooking couscous. It was just an ingredient that I never found myself gravitating towards until recently. Over the past few months, I have been experimenting with different couscous recipes and this Curried Couscous is a new favorite. This side dish takes just minutes to prepare and it packed full of flavor from a homemade curry yogurt dressing.
what is couscous
Couscous is made from crushed durum wheat semolina that is formed into small granules or balls. It is often believed to be a whole grain, but it’s actually a pasta.
The best part about couscous is that it only takes a few minutes to cook. Making couscous the perfect side dish to make on a busy night.
how to make Curried Couscous
This recipe for curried couscous couldn’t be easier to make.
The first step is to make the couscous. For the couscous, boiling water is poured over the couscous and a little vegan butter is added. Cover the couscous and let sit for 5 minutes.
That’s all it takes to make couscous!
While the couscous is cooking, I like to make the dressing. The base of the dressing is vegan yogurt, extra virgin olive oil, curry powder, turmeric, and vinegar. If you aren’t too sure about curry powder, this is a great recipe to try it out. It’s a great spice to have in your spice cabinet because it can add so much flavor to recipes.
Next, it’s time to assemble the Curried Couscous. Once the couscous is done, pour the curry dressing. Now it’s time to add some chopped carrots, almonds, golden raisins, parsley, and green onions.
The curry powder elevates the couscous into a flavorful side dish that took no time at all to prepare.
You can serve this side dish right away, but it does taste best if you let it sit at room temperature for an hour. This helps develop the flavors even more. It also tastes great the next day.
- 1 1/2 Cups Couscous
- 1 Tablespoon Vegan Butter
- 1 1/2 Cups Boiling Water
- 1/4 Cup Vegan Yogurt
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tsp Curry Powder
- 1/4 Tsp Turmeric
- 1 Tsp White Wine Vinegar
- Salt and Pepper to taste
- 1/2 Cup Carrots, chopped small
- 1/2 Cup Chopped Fresh Parsley
- 1/2 Cup Golden Raisins
- 1/4 Cup Blanched Sliced Almonds
- 4 Green Onions, thinly sliced both green and white parts
Place the couscous in a medium bowl.
Pour in the boiling water and and the vegan butter.
Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
While the couscous is cooking, make the dressing. In a small bowl, add the vegan yogurt, olive oil, curry powder, turmeric, vinegar, salt and pepper; whisk until combined. Taste and adjust seasonings if needed.
Pour the dressing over the fluffed couscous, and mix well with a fork.
Add the carrots, parsley, golden raisins, almonds, and green onions, mix well, and season to taste.
Best served at room temperature.