Curried Couscous Recipe

Curried couscous with colourful vegetables

Vegetarian Dishes | February 24, 2021 | By

Fluffy curried couscous packed with colourful vegetables is great as a main meal or served as a side with your favourite protein. This simple couscous recipe is mostly savoury with some sweetness from the vegetables.

Couscous is cheap, easy to rustle up, filling and very versatile. It is a great alternative to rice or pasta and is great at absorbing flavours. It soaks up the golden yellow colour of the curry as well as the nice aromatics in this recipe. Curried couscous recipe is ready in 20 mins. It is great for when you are starving and perfect for midweek dinner.

Curried couscous with sweet vegetables in a bowl

How To Make Curried Couscous

Here’s what you need to make curried couscous;

Curried couscous ingredients

Couscous requires liquid to rehydrate. I find that a ratio of 1 cup or 1 ½  cup of liquid (depending on the application) to 1 cup of couscous works very well. For this recipe, 1 cup of water is just perfect.

I used a bit more oil than I would normally use in cooking so the couscous would not be too dry to be enjoyed without a dressing or sauce.

If using frozen vegetables, allow to thaw before cooking.

Curried couscous will keep in the fridge for 3 days.

Curried couscous with colourful vegetables

Curried Couscous

Abi Olayiwola
Curried couscous is delicious and comes together very quickly.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Soak Time 5 mins
Course Dinner, Lunch, Side Dish
Cuisine General
Servings 2
Calories 737 kcal


  • 3 tablespoons Oil
  • ½ Onions medium, chopped
  • 2 garlic cloves chopped
  • 1 tablespoon Mild curry powder
  • ½ teaspoon Turmeric
  • ½ teaspoon Pepper flakes
  • 1 Bell Pepper chopped
  • ½ cup Sweetcorn
  • ½ cup Green peas
  • 1 cup Couscous
  • 1 cup Water
  • Salt


  • Add the oil into a pan under medium heat.
  • Add the onion and allow to cook until translucent. This should take around 3 mins.
  • Pour in the garlic and stir continuously for 30 secs. Add the curry powder, turmeric and pepper flakes. Continue to stir for another 30 secs.
  • Add the vegetables and mix well. Cook for 5 mins, stirring occasionally. Heat water in a kettle or pot.
  • Add couscous into the pan, pour in a cup of boiling water and mix well. Add some salt to taste and cover the pan.
  • Remove the pan from heat and allow the couscous to rehydrate for 5 mins.
  • Fluff with a fork and serve.


Calories: 737kcalCarbohydrates: 113gProtein: 20gFat: 23gSaturated Fat: 2gTrans Fat: 1gSodium: 33mgPotassium: 568mgFiber: 11gSugar: 7gVitamin A: 1716IUVitamin C: 67mgCalcium: 73mgIron: 3mg
Keyword Curried Couscous
Tried this recipe?Let us know how it was!

If you like this recipe, then you must also try this creamy coconut noodles recipe.


  1. Just another home cook

    March 4, 2021 at 12:07 am

    5 stars
    Good! I halved the recipe and swapped carrots for corn (both are pretty sweet, I just didn’t have corn on hand). I used a whole-wheat couscous which seemed a little slower to absorb the water, but otherwise was fine for the recipe. I ate it with a bit of salmon on the side, which worked surprisingly well considering it was cooked with a Japanese-miso marinade. Also I liked that it was well-studded with veggies.

    This is a great starch side-dish when you need a side that can hold up to other strong flavors, or need something more ‘exciting’ to eat with a ‘boring’ protein. It made a good leftover too, because the spices maintained intensity after a run in the microwave haha 😀

    • Abi Olayiwola

      March 5, 2021 at 8:06 am

      I’m glad you find this recipe useful. Thanks for always sharing your feedback.


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