Best Coconut Couscous Recipes

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COCONUT-CURRY SHRIMP AND COUSCOUS



Coconut-Curry Shrimp and Couscous image

Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1/4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

CURRIED COCONUT COUSCOUS



Curried Coconut Couscous image

Add an Asian twist to your family's Middle Eastern cuisine night! Serve couscous cooked in coconut milk and flavored with curry powder as a side dish - ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, thinly sliced (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon grated gingerroot
3/4 cup chicken or vegetable broth
1/2 cup canned reduced-fat coconut milk (not cream of coconut)
1 teaspoon curry powder
1/4 teaspoon salt
Dash ground red pepper (cayenne)
1 cup uncooked whole wheat couscous
1/3 cup golden raisins

Steps:

  • In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; cook 1 minute, stirring constantly.
  • Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 4 g, TransFat 0 g

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

COCONUT COUSCOUS PUDDING



Coconut Couscous Pudding image

Make and share this Coconut Couscous Pudding recipe from Food.com.

Provided by katew

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup couscous
3/4 cup coconut
1 tablespoon cornflour
3/4 cup soymilk
3/4 cup coconut milk, lite
1/4 cup golden syrup
1/2 teaspoon mixed spice
yoghurt, to serve

Steps:

  • Place couscous and coconut in bowl.
  • Pour over 1 1/2 cups boiling water, stir well.
  • Cover and stand five minutes.
  • In a pot place cornflour, spices,milk and syrup.
  • Whisk to combine and cook over moderate heat.
  • Stir constantly till mixture thickens.
  • Add couscous, mix well.
  • Spoon into serving dishes, cool 30 minutes till set.
  • Serve with yoghurt.

CURRIED COCONUT COUSCOUS



CURRIED COCONUT COUSCOUS image

Yield 4 people

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, thinly sliced (1/2 cup or less)
2 cloves garlic, finely chopped
1 teaspoon grated gingerroot
3/4 cup chicken or vegetable broth
1/2 cup canned reduced-fat coconut milk (not cream of coconut) or 1/2 water pluse 1/3 cup dried coconut
1 teaspoon curry powder
1/4 teaspoon salt
Dash ground red pepper (cayenne)
1 cup uncooked whole wheat couscous
1/3 cup golden raisins

Steps:

  • In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and ginger root; cook 1 minute, stirring constantly. Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

COCONUT COUSCOUS



Coconut Couscous image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

1 1/4 cups couscous
1/2 cup water or chicken stock
1 tablespoon butter, optional
1 cup coconut milk
1/4 cup chopped cilantro or parsley

Steps:

  • Bring water and coconut milk to a boil. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes. Stir in chopped cilantro or parsley and serve.

COUSCOUS MIX WITH TOASTED PINE NUTS, COCONUT MILK, LIME JUICE



Couscous Mix With Toasted Pine Nuts, Coconut Milk, Lime Juice image

I purchase the mix and then cook with Coconut Milk, Lime Juice, a little Chicken Broth and top with butter after cooking. The consistency of cooked grits. You can eat hot or cold. This is for those who love cooking with coconut milk and curries. ( If you use dry couscous, you can also make this,toast the pine nuts, add dried white onion or fresh green onions with the tops, fine chopped mushrooms and cook this with a little chicken broth, then add the ingredients listed below. When boiling add couscous about 3/4 cup. From scratch takes about ten more minutes. You might have to add more salt, if chicken broth, chicken base has the salt in it.) I serve with fish or pork.

Provided by Montana Heart Song

Categories     Asian

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (5 5/8 ounce) package couscous mix with toasted pine nuts
1 (14 ounce) can coconut milk
1 teaspoon lime juice
1/2 teaspoon sugar
3 ounces water
1 teaspoon chicken base
1 tablespoon butter

Steps:

  • In medium saucepan add all of the ingredients except the couscous mix and the butter. Bring to a boil, take off burner add couscous and cover,
  • Let set for about 5 minutes. Stir and add butter. Serve.

Nutrition Facts : Calories 493.9, Fat 48.4, SaturatedFat 20.1, Cholesterol 7.6, Sodium 81.3, Carbohydrate 14.5, Fiber 3.8, Sugar 8.3, Protein 8.3

FISH IN COCONUT MILK WITH COUSCOUS



FISH IN COCONUT MILK WITH COUSCOUS image

Categories     Fish     Shellfish     Braise     Low Carb

Yield Serves 4.

Number Of Ingredients 9

1 TB olive oil
1 tsp minced garlic
1 lb white flesh fish filets(such as orange rughy or tilapia)
1/2 lb uncooked unpeeled shrimp
1/2 lb ripe tomatoes peeled and chopped
1 cup couscous
1 cup onion, chopped
1/4 parsley chopped
1 can unsweeten coconut milk

Steps:

  • Peel the shrimp and use the shells to prepare a broth by boiling them with water to cover, salt and pepper. Bring to a boil, lower the heat and simmer for 15 minutes. Drain and reserve. Heat the olive oil in a heavy saucepan, add garlic and lay fish in one layer in the bottom. Add the onions and tomatoes, sauté until almost cooked (10 min depending on the thickness of the fish), add shrimp and cook another 5 minutes. Add the cocnut milk and heat through.(Don't stir so the fish won't fall apart.) Keep warm. Remove 2 cups of the sauce and use it to prepare couscous (according to manufactures instructions in box). Serve immediately.

COCONUT-CURRY SHRIMP AND COUSCOUS



Coconut-Curry Shrimp and Couscous image

Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1/4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

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