Curried Couscous With Jeweled Fruit

6 Servings
35 Minutes

This curried couscous with jeweled fruit is an easy side dish that is not only delicious and healthy, but it’s also beautiful to look at with the orange hue from the curry, the dark raisins, and bright red pomegranate seeds. It is an unexpected addition to your Holiday meals.


WHAT IS COUSCOUS?

Couscous is a tiny pasta made from wheat or barley. It becomes fluffy when cooked, has a firm texture, and is great for a quick side dish or to use as a stuffing for vegetables.


Couscous comes in three sizes: Moroccan - the smallest in size and ‘cooks’ by soaking and absorbing boiling liquid; Israeli - also called pearl couscous and cooks in about 10 minutes; Lebanese - the largest in size and also takes the longest to cook.

WHAT”S NEEDED TO MAKE THIS RECIPE?



  • Butter and olive oil - for flavor and to saute the vegetables
  • Onion and garlic - to add another layer of flavor
  • Curry powder - I used a mild curry powder but if you want heat, choose one that packs more spice
  • Chicken stock and dry white wine - this is what will ‘cook’ the couscous and rehydrate the raisins.
  • Couscous - I used the smaller Moroccan variety. You can use any size couscous that you like, but you’ll have to adjust the amount of liquid used and the cooking time.
  • Raisins and pomegranate seeds - these add texture and are the ‘jewels’ in the dish.

HOW DO I GET THE SEEDS OUT OF A POMEGRANATE

Pomegranate seeds are delicious, but getting them out of their pod can seem daunting. You can always buy them ‘ready-to-eat’ at a premium. Despite the cost, it is a time saver.


But there is an easy way to get those yummy, ruby seeds out. Simply cut the pomegranate in half. Fill a bowl partially with water. Grab a wooden spoon and, cut side down, whack the outer shell and watch the seeds cascade down into the water. The seeds will sink to the bottom and any white membrane that falls out will float - which you can remove with a spoon. Then drain your pomegranate seeds in a colander and enjoy! Easier than you thought, huh?

WHAT IS COUSCOUS?

Couscous is a tiny pasta made from wheat or barley. It becomes fluffy when cooked, has a firm texture, and is great for a quick side dish or to use as a stuffing for vegetables.


Couscous comes in three sizes: Moroccan - the smallest in size and ‘cooks’ by soaking and absorbing boiling liquid; Israeli - also called pearl couscous and cooks in about 10 minutes; Lebanese - the largest in size and also takes the longest to cook.

Curried Couscous With Jeweled Fruit

Recipe details

  • 6 Servings
  • Prep time: 15 Minutes|Cook time: 20 Minutes|Total time: 35 Minutes

Ingredients


Instructions


In a large skillet, melt the butter over medium-high heat. Add the butter and melt, stirring often.
Add the onion and garlic. Saute, stirring constantly, until the onion is translucent - about 7 minutes.
Stir in the curry powder and saute until fragrant - about 1 minute.
Pour in the chicken stock, white wine, salt, pepper, and raisins.
Bring to a full boil.
Remove from the heat.
Stir in the couscous. Cover the pan and set aside for 10 minutes.
Stir in the couscous. Cover the pan and set aside for 10 minutes. When all the liquid is absorbed, fluff the couscous with a fork and add the pomegranate seeds.
Taste and adjust for seasonings.
Serve either warm or room temperature.

Top Recipes

10 Halloween Treats That Are Even Better Than Candy
20 Delicious Dinners You Can Make on Your Grill
14 Hummus Dips That Will Make You Swear Off Buying
15 Mind-blowing Brownie Recipes We Can't Wait to Try
15 Easy Vegan Recipes
9 Unexpected Ways to Use Avocados in Your Menu
10 of Our Favorite Chicken Dinners
Eats By The Beach (Millie Brinkley)

Want more details about this and other recipes? Check out more here!

Go

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Your comment...