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Curried Carrot Couscous

Curry and fresh mint leaves create a refreshing salad with carrots and couscous, a finely cracked durum wheat. You can substitute another grain - such as bulgur or quinoa - or brown or white rice. The results will be equally scrumptious.

Servings 8
Calories 209 kcal
Author Lavina Harper

Ingredients

  • 1/2 cup pine nuts
  • 2 TB olive oil
  • 1 cup diced onions
  • 1/2 tsp curry powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • pinch of turmeric
  • 3/4 cup defatted chicken broth
  • 3 cups carrots, cut in 2-inch by 1/4-inch julienne strips
  • 3 - 3 1/2 cups cooked couscous
  • 1/2 cup currants
  • grated zest of 1 lemon
  • salt and pepper to taste
  • 1/4 cup coarsely chopped fresh mint

Instructions

  1. Preheat over to 350 degrees.

  2. Lay pine nuts on a small baking sheet in one layer.

  3. Bake 3 to 5 minutes, until nuts just start to brown.

  4. Remove from oven and reserve.

  5. Heat olive oil in a large saucepan.

  6. Add onions and cook for 3 minutes over low heat.

  7. Stir in curry, cinnamon, cumin and turmeric. Cook another minute.

  8. Add chicken broth and carrots to onion.

  9. Cover and cook over low heat 5 to 7 minutes, until carrots are just tender.

  10. Place cooked couscous in a large bowl. Toss with a fork.

  11. Add carrots, onions and cooking liquid, currants and lemon zest. Toss with a fork again.

  12. Add salt and pepper if desired; adjust other seasonings to taste.

  13. Bring to room temperature.

  14. Toss with mint.

  15. Cover and refrigerate until serving.