Best Just Add Water Vegetarian Curried Couscous Recipes

CURRIED VEGETABLE COUSCOUS

Curried Vegetable Couscous image

This curried vegetable couscous recipe is perfect for a quick, healthy, and delicious dinner! It is super flavorful, full of nutritious vegetables, and pairs perfectly with a variety of main dishes if served as a side dish.

Provided by Beri

Time 25m

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
3 cups broccoli florets
2 red bell peppers (cut into dices)
2 carrots (cut into small dices)
2 garlic cloves (minced)
1 cup frozen peas
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika powder
½ teaspoon ground cumin
½ teaspoon ground coriander
salt and pepper (to taste)
1 ½ cup vegetable broth (or water)
1 cup couscous
1 cup green onion (cut into slices)
½ - 1 tablespoon red chili flakes

Steps:

Preheat the olive oil in a large pot over medium heat. Then sauté the broccoli, red bell pepper, carrot, and garlic for 3-5 minutes.
Add the peas and spices to the pot. Sauté for 1 minute.
Pour the water into the pot and heat it up. Then add the couscous, stir everything, cover the pot, turn off the stove and let the couscous sit for 5 minutes.
Fluff the couscous and stir in the green onion and red chili flakes. Season with more salt and pepper if needed and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 55 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 8 g

CURRIED VEGETABLE AND TOFU COUSCOUS

Curried Vegetable and Tofu Couscous image

Categories Onion Soy Vegetable Side Sauté Steam Vegetarian Low/No Sugar Tofu Broccoli Bell Pepper Winter Vegan Cilantro Simmer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 5.7-ounce box curried couscous mix
1/2 cup currants
3 tablespoons olive oil
1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
3 cups broccoli florets
1 medium-size onion, chopped
1 medium-size red bell pepper, coarsely chopped
1/2 cup water
3/4 cup chopped fresh cilantro, divided

Steps:

Following package directions, prepare curried couscous. Add currants while couscous steams.
Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

CURRIED COUSCOUS

Curried Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

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.