Best Curry Sausage Couscous Recipes
EASY CURRY COUSCOUS
This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!
Provided by Janis P.
Categories Side Dish Curry Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.
Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g
CURRIED COUSCOUS
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Provided by Kishka
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
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 SAUSAGE AND KALE
This recipe is based on a dish my mother used to make. Substituting the Israeli couscous for normal couscous and adding the kale and sundried tomatoes really improves on her basic recipe and makes this a complete one-dish meal.
Provided by ZANE T.
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place onion, celery and carrot into a food processor and fine chop.
- Chop kale into 1" pieces and set aside in a bowl.
- Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes).
- Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture).
- Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes).
- Turn heat to high. Add stock, curry powder and vinegar and bring to a boil.
- Add Israeli couscous and return to a boil.
- Turn heat down to low and simmer until couscous is done (about 20 minutes).
- Set aside for approximately 5 minutes and serve.
Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 9.2, Cholesterol 59.9, Sodium 699.7, Carbohydrate 33.4, Fiber 3.2, Sugar 3.5, Protein 18.1
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