Curried Couscous
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- Recipe categories: Pasta, Couscous, Fruit, Raisins, Meat, Nuts, Vegetables, Carrot,
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Average Rating:
Total Reviews: 68
Showing 1-10 of 68
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By lb50_1796027
atlanta, GA
on April 21, 2013
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I've made this many times and it's absolutely delicious.
By lewisgilmore
on September 06, 2012
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Easy and delicious without being to dry or spicy!
By abertolatu_9763507
Iowa City, IA
on September 03, 2012
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Need to add my comments to the chorus. This is just great. Fixed it for a Labor Day diner tonight with grilled lamp chops. I am going to have problems keeping from eating it before the guests arrive! Did use only 1/2 tsp salt and pine nuts.
By bglazer
Calgary
on August 21, 2012
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I agree with others; Ina tends to oversalt her recipes, so I cut back the salt by half. I fiddle around with this recipe quite a bit, and it always turns out well. I use Craisins (which actually appears to be what she used for the photograph in her cookbook instead of the raisins, pine nuts instead of the almonds. I have also used the same amount of curry paste instead of the curry powder, and it's still fine. I agree that it is mild tasting; I'm tempted to put just a smidgen of cayenne in there when I make it again. An excellent recipe and one of my stand-bys.
By FromScratch23
Scottsdale, AZ
on July 23, 2012
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Excellent. It is very easy and has a beautiful presentation. Only change was that I added slightly less than 1 tsp of salt than what the recipe called for and I added more raisins and almonds. It was great and the curry flavor was not overbearing at all. I may add more spice to the next one. Definitely making this again!
By kjf916
San Francisco
on February 20, 2012
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This is one of my fave cous cous salad recipes, but I decrease the salt (IG is notorious for oversalting, I'm finding. I use orange-flavored cranberries instead of raisins. Like another reviewer, I also add just a pinch of sugar to cut the strong *uncooked* curry component. This is a great salad for work because it lasts the entire work week in a sealed container so I don't have to port salad to work each day. If you don't think a family member will like much curry flavor, you can also make it with less dressing, and reserve some on the side. Add an extra dollop to your salad, and let others have it the more mild version.
By julisiegfried_1...
Fremont, 43
on January 26, 2012
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Absolutely loved this recipe. First time I've ever made couscous and I too found it very addictive. I did substitute the almonds for toasted pumpkins seeds. Was just fantastic and will definitely make this again and again. Will be fun to tweak every once in awhile too. Thank you Ina for another great recipe. I so respect all that you do. :0
By Honeyeyes1
on January 07, 2012
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YUMMY!! I used slivered almonds and toasted them and craisins instead of raisins, cilantro in place of parsley. I also added a pinch of sugar to cut the slight bitterness of using raw curry. Will definitely make again, I find dishes like this addictive lol :
By Sarrita
Hilllboro Beach
on August 29, 2011
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Very good recipe! Can be modified to fit your liking as one can get very creative with couscous. I omitted the salt and used broth instead. Well done Ina!
By Arielleeee
Granada Hills, CA
on August 25, 2011
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It has a very interesting flavor, which I find amazing. Made this to go alongside with Lamb Chops, and it was delish. All guests were impressed... and guests age ranged from 2 to 31. This recipe is now in my "B.O.M.B." folder.