Curry Couscous and Quinoa Pilaf (Vegetarian) recipe

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Ingredients

4 cups vegetable stock
1 teaspoon olive oil
1 teaspoon salt
1 tablespoon turmeric powder
1 teaspoon curry powder
2 cups uncooked couscous
3 cups water
1 ½ cups uncooked quinoa
1 tablespoon salted butter
2 tablespoons slivered almonds, or to taste
5 stalks celery, finely chopped
1 ½ cups finely shredded carrots
1 cup drained garbanzo beans
1 cup chopped fresh parsley
½ cup raisins
3 green onions, finely sliced
1 tablespoon minced preserved lemon
⅔ cup extra-virgin olive oil
⅔ cup apple cider vinegar
6 tablespoons honey
2 tablespoons turmeric powder
2 tablespoons curry powder, or more to taste
1 tablespoon dry vegetable soup mix
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper

Nutrition Info

426 calories
carbohydrate: 60.4 g
cholesterol: 3.2 mg
fat: 16.8 g
fiber: 6 g
protein: 9.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 689.6 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil, add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.

  2. Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.

  3. Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl, allow to cool.

  4. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.

  5. Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

Recipe Yield

12 cups

Recipe Note

This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).

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