Best Vegetable Curry Couscous Recipes

CHICKEN & VEGETABLE CURRY COUSCOUS

Chicken & Vegetable Curry Couscous image

For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
1 package (16 ounces) frozen vegetable blend of your choice
1-1/4 cups water
1 package (5.7 ounces) curry-flavored couscous mix
1/2 cup raisins

Steps:

In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

VEGETABLE CURRY COUSCOUS

Vegetable Curry Couscous image

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

Provided by Melissa Conger

Categories Side Dish Curry Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon vegetable oil
½ small onion, chopped
1 small leek, cleaned and thinly sliced
1 stalk celery, thinly sliced
½ red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups chicken stock
1 carrot, grated
2 tomatoes - peeled, seeded and chopped
½ cup couscous
¼ cup golden raisins
¼ cup dried currants
1 teaspoon curry powder, or to taste
1 pinch ground turmeric, or to taste
salt and ground black pepper to taste
2 tablespoons sliced almonds

Steps:

Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g

VEGETABLE CURRY WITH COUSCOUS

Vegetable Curry with Couscous image

Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 cup vegetable or chicken broth
1 tablespoon curry powder
1 teaspoon salt
1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2 cup raisins
1/3 cup chutney
2 cups hot cooked couscous or rice
1/4 cup chopped peanuts

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g

SLOW-COOKER VEGETABLE CURRY WITH COUSCOUS

Slow-Cooker Vegetable Curry with Couscous image

A mild, creamy yogurt sauce cuts the spiciness of a traditional Indian dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h40m

Yield 6

Number Of Ingredients 23

Ingredients

Reynolds™ Slow Cooker Liners
1/2 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons lime juice
1 clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper
2 teaspoons vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
3 cups cubed (3/4 to 1 inch) peeled eggplant
2 medium tomatoes, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (about 1 cup)
1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach leaves
2 cups uncooked whole wheat couscous

Steps:

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In medium bowl, mix sauce ingredients. Refrigerate until serving time.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds.
In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous.
Cover; cook on Low heat setting 5 to 6 hours.
Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted.
Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.

Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER VEGETABLE CURRY WITH COUSCOUS

SLOW COOKER VEGETABLE CURRY WITH COUSCOUS image

Categories Vegetable Vegetarian

Yield 6

Number Of Ingredients 24

Ingredients

Sauce
1/2 cup Fat Free plain yogurt
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons lime juice
1 clove garlic, finely chopped
Dash salt
Dash freshly ground black pepper
Curry
2 teaspoons vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
3 cups cubed (3/4 to 1 inch) peeled eggplant
2 medium tomatoes, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (about 1 cup)
1 cup sliced (1/4 inch) ready-to-eat baby-cut carrots
1 can (15 oz) chick peas (garbanzo beans), drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh baby spinach leaves
2 cups uncooked whole wheat couscous

Steps:

In medium bowl, mix sauce ingredients. Refrigerate until serving time. In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened. Stir in curry powder, turmeric, cinnamon and red pepper; cook and stir about 30 seconds. In cooker, mix onion mixture and remaining curry ingredients except spinach and couscous. Cover; cook on Low heat setting 5 to 6 hours. Stir spinach into curry in cooker. Cover; cook on Low heat setting 5 to 10 minutes longer or until slightly wilted. Meanwhile, cook couscous as directed on package. Serve curry over couscous; top with sauce.