Best Cranberry Curry Couscous Recipes

Moroccan Chicken Tagine with Cranberry-Curry Couscous image

Provided by Martha Stewart

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 chicken (about 3 pounds), cut into 10 pieces
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon cayenne
1 teaspoon ground cumin
1/8 teaspoon saffron threads
1 large onion, chopped
2 tablespoons minced garlic
3 cups homemade or store-bought low-sodium chicken stock
2 tablespoons finely diced preserved lemon
1 cup pitted black Kalamata olives
Sea salt and freshly ground pepper
Cranberry-Curry Couscous
1/4 cup loosely packed cilantro leaves, finely chopped, for garnish

Steps:

In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.

Cranberry-Curry Couscous image

Provided by Martha Stewart

Number Of Ingredients 8

2 cups couscous
2 cups boiling homemade or store-bought low-sodium chicken stock
1 teaspoon curry powder
1 teaspoon finely chopped preserved lemon
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
1/2 cup dried cranberries
Sea salt and freshly ground pepper

Steps:

Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.

Curry Couscous with cranberry salad image

Number Of Ingredients 12

5.8 ounce israeli couscous
3/4 cup dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/4 cup orange juice
2.5 tablespoon olive oil 2-3 tbps
3 stalk scallions trimmed, diagonally sliced
2 tablespoon italian parsley
1 tablespoon lemon juice
3/4 cup walnuts - toasted
1 pinch ground pepper to taste

Steps:

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.