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.
How To Make Curried Couscous
Here’s what you need to make curried couscous;
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
Ingredients
- 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
Instructions
- 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.
Nutrition
If you like this recipe, then you must also try this creamy coconut noodles recipe.
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 😀
I'm glad you find this recipe useful. Thanks for always sharing your feedback.