You can serve curried couscous on its own, as a side dish, or use it as filling for stuffed winter squash. So many options!
Raw garlic is the key to making this curried couscous extra delicious. Not only does raw garlic give this dish a flavor boost, it makes it extra healthy! Raw garlic is a folk remedy for cold and flu that even has some science backing it up, so this time of year I try to eat as much raw garlic as I can. My breath during fall and winter is, as you can imagine, just a delight. But it beats being sick!
Related: Mushroom Asparagus Quinoa Pilaf
Every time I cook with couscous, I wonder why I don’t cook with it more often. It’s the fastest grain to cook. You don’t even really cook it! Just boil your water or broth, turn off the heat, add your couscous, and wait 5 minutes for it to soak up the liquid. It’s almost impossible to screw up, as long as you have a 1:1 water to couscous ratio.
One word of caution: serve couscous to a toddler at your own risk. If you thought rice was a messy food, wait until you see how all of those tiny grains of couscous get everywhere. It’s like the glitter of grains. But it’s so delicious and easy to make, it’s worth it. At least for me!
Basil Curried Couscous
Yield: 4 servings as a side, 2 as a main dish
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon each: curry powder, garam masala
- 1 teaspoon fresh ginger, minced
- 1 cup dried couscous
- 1/4 cup packed fresh basil leaves, minced
- 1/3 cup cashews, chopped (raw or roasted is fine)
- 2 cloves garlic, minced or pressed
- juice of 1/2 a fresh lemon
- In a small saucepan on high heat, bring the broth, olive oil, curry powder, garam masala, and ginger to a boil.
- Turn off the heat, and stir in the couscous. Cover the pot, and let it sit for 5 minutes.
- Just before serving, use a fork to mix in the remaining ingredients, gently breaking up any clumps of couscous.