Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Curried Couscous with Pomegranate
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 248 mg
Steamed couscous is a versatile side dish that can be customized depending on what it’s being served with. For this version, curry powder is added to the buttery steaming water, which cooks the couscous and chopped cauliflower and plumps chopped dried apricots. Add cilantro and scallions before serving, along with minced preserved lemon for an extra pop of bright lemon flavor, fresh lemon juice and colorful pomegranate seeds.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 248 mg
Ingredients
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Directions
- Combine the couscous and dried apricots in a large bowl; set aside. Add 2 cups water to a medium saucepan and season with the curry powder and 1 1/2 teaspoons salt; bring to a boil. Add the cauliflower, reduce to a simmer and cook until tender, 4 to 5 minutes. Add the butter and stir to melt.
- Pour the cauliflower and water over the couscous and stir, then cover the bowl tightly with plastic wrap and let steam, covered, until tender, about 5 minutes.
- Fluff the couscous with a fork. Stir in the pomegranate seeds, cilantro, scallions, lemon juice and preserved lemon rind. Transfer to a serving bowl and drizzle with olive oil.
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