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Curried Couscous Recipe

Curried Couscous

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 21-30 of 68

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  • on February 20, 2011

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    This recipe has such amazing building blocks-I was so excited to taste it. Everything was great except that I found the raw red onion and scallion to be quite over-powering and bitter in taste that I really couldn't get past it. I am anxious to make this recipe again, this time sauteeing the onions first just to take some of that bitterness out!

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  • on January 29, 2011

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    Good. Very easy to make. I reduce the salt and add a little bit of garlic. Thank you Ina...

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  • on January 24, 2011

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    I agree that this was way too salty. Leave it out and add it at the end to taste. I think it would've been really good otherwise, but I had to add more yogurt, etc. to knock the saltiness down...

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  • on January 16, 2011

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    I absolutely love this recipe and have made it over the past several years, adding handwritten scrawls to the page in my cookbook. I add shredded carrots, and switch out the parsley for cilantro. I know that Ina doesn't care for cilantro...so maybe I'm being irreverent, but it gives it a little delicious asian flare. Sometimes some chopped, dried apricots as well. Really so great.

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  • on November 10, 2010

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    Love this with favorite cooked veggies added. I left out raisins and parsley and I added about 1/2 cup of chicken broth Yummy!

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  • on October 08, 2010

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    I made this last night and couldn't believe how salty the dressing was. I ended up using only 1-2 tbsp of it and added more curry and turmeric to the couscous. Reading through the other reviews, it didn't seem to be an issue for anyone else.




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  • on September 19, 2010

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    This is a side dish that I go to again and again. Fabulous flavor, color, and texture. Unusual and interesting, especially with grilled lamb or chicken.
    One of my favorites of Ina's!

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  • on September 03, 2010

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    This is a fabulous make ahead dish for a party. It looks terrific and adds great colour to a buffet table particularly by using dried cranberries. Ina is my favourite chef and everything I have made so far from her books has been amazing.

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  • on August 22, 2010

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    This is a wonderful side dish which I paired with Ina Garten?s Tuscan Lemon Chicken for a light summer lunch. The couscous salad reminded us a little bit of stuffing, so it felt like a prelude to a Thanksgiving meal. With easy to find ingredients that are available all year long, it could be served anytime. It would be equally tasty if you substituted dried cranberries for the raisins or currants. http://michaelbeyer.wordpress.com/2010/08/14/curried-couscous-salad/

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  • on August 20, 2010

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    Love this dish.

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