Best Curried Tuna Carrot Hommus Couscous Recipes

CURRIED TUNA, CARROT & HOMMUS COUSCOUS

Steps:

• Place couscous in a large heatproof bowl & stir in stock, add in curry powder, garlic & margarine and mix to combine.
• Cover with plastic wrap & set aside for 5 mins or until all liquid has absorbed. Fluff with a fork to separate grains.
• Add tuna to couscous with capsicum, carrot, rocket, onions & lemon juice, season to taste & stir well to combine.
• Top each serve with a generous dollop of hommus.

SPICY TUNA COUSCOUS

Steps:

• Place couscous and seasoning into a heatproof bowl.
• Pour over the water while stirring with a fork.
• Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed.
• Fluff with a fork to separate the grains.
• Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine.
• Serve with the lettuce leaves.

ISRAELI COUSCOUS AND TUNA SALAD

Steps:

• Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
• Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

CURRIED COUSCOUS

Steps:

• Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
• Cover tightly and set aside for 5 minutes.
• In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
• Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
• Add the carrots, parsley, currants, almonds, scallions, and red onions.
• Mix well and adjust seasonings.
• Serve at room temperature.

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED COUSCOUS WITH SHRIMP

Steps:

• Heat oil in a large skillet.
• Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
• Add shrimp, vegetables, curry powder, and red pepper flakes.
• Cook over medium-high heat for 5 minutes, stirring constantly.
• Stir in salt, pepper, and chicken broth.
• Bring to a gentle boil and stir in couscous.
• Cover, remove from heat and let stand for 5 minutes.
• Fluff with a fork and serve.

CURRIED COUSCOUS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and curry powder and cook until fragrant, abovut 15 seconds. Stir in the broth and raisins. Bring to a boil.
• Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the mint and lime juice into the couscous. Season with salt and pepper to taste.

CURRIED COUSCOUS WITH CHICKPEAS

Steps:

• In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
• Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
• Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
• Fluff with a fork and serve immediately or pack for tomorrow's lunch!