Ina Garten Curried Couscous Recipe
The Ina Garten Curried Couscous Recipe is a light, colorful and flavorful side dish that combines fluffy couscous with warm curry spices, fresh vegetables, herbs and sweet dried fruit.
Ingredients
- 2 cups chicken broth or vegetable broth
- 1½ cups couscous
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup raisins
- ⅓ cup sliced almonds toasted
- 3 green onions thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Optional Additions
- Diced cucumber
- Chopped red bell pepper
- Dried cranberries
- Chickpeas
- Crumbled feta cheese
Instructions
Heat The Broth
- Bring the chicken or vegetable broth to a gentle boil in a saucepan.
Add The Couscous
- Remove the pan from the heat and stir in the couscous.
Cover And Rest
- Cover the pan and let the couscous sit for about five minutes.
Fluff The Couscous
- Use a fork to separate the grains until light and fluffy.
Bloom The Spices
- Heat the olive oil in a small pan and stir in the curry powder, turmeric and cumin for one minute.
Combine The Flavors
- Pour the warm spice mixture over the couscous and stir gently.
Add The Raisins
- Mix in the raisins while the couscous is still warm.
Add The Herbs
- Stir in the parsley, cilantro and green onions.
Add Lemon
- Mix in the fresh lemon juice and lemon zest.
Add The Almonds
- Fold in the toasted almonds for extra crunch.
Taste And Adjust
- Season with additional salt or pepper if needed.
Serve
- Serve warm or chilled with your favorite main dish.
Notes
- Toast the almonds for richer flavor.
- Use vegetable broth for a vegetarian version.
- Add chickpeas for extra protein.
- Mix in diced cucumber for freshness.
- Use dried cranberries instead of raisins.
- Add feta cheese before serving.
- Fresh herbs provide the best flavor.