Curried Couscous With Dried Cranberries
"Posted for 2005 Zaar World Tour.
This recipe came from the Cooking Network..
Good Deal with Dave Lieberman show."
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (5 7/8 ounce) box instant couscous
- 3⁄4 cup dried sweetened cranberries
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 orange, juice of
- 2 -3 tablespoons extra virgin olive oil
- 3 -4 scallions, trimmed and thinly sliced on an angle
- 2 tablespoons chopped fresh Italian parsley
- 1⁄2 lemon, juice of
- 3⁄4 cup chopped walnuts, toasted
- fresh ground pepper
directions
- Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
- Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
- Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
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Reviews
-
Very good and hassle free. -
Yum! I didn't have parsley or lemon so I used basil and the juice of one small lime. I also didn’t have a 5 7/8 box so I used 1 cup of wheat couscous with one cup of chicken broth. I boiled the broth with sugar, salt, curry, orange juice, and Cranberries (to soften them) and then poured it over the dried Couscous and covered it with plastic wrap for 7min and then added the rest of ingrediants. This came out wonderful! Thanks for sharing!
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This is a keeper! Salty, savory, sweet and with a crunch from the walnuts. I used orange flavored craisins. It was very popular at a potluck - someone even asked "who brought the gourmet couscous dish?" It's perfect for a picnic as there's no dairy or mayo. It's good warm, room temperature, and cold. -
This was great! I dont comment all the often on the recipes I try on Recipezaar, but this was such a good way to make couscous that I am giving it five stars. The curry, cranberries and walnuts are a great blend of flavors. I used cherry flavored cranberries and whole wheat couscous. -
This is fabulous! I inadvertently left out the olive oil but it still tasted wonderful. We had it with baked chicken breasts but it would be good with pork chops, too. Thanks for sharing!
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Tweaks
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This was great couscous! Anyone who thinks couscous is bland should try this! I did make a couple of changes, but they were just for our tastes - left out the cranberries and used almonds instead of walnuts. Thanks so much for posting, we loved this! -
I agree with Fairy Nuff, this is a fabulous dish! I really enjoyed the wonderful blending of flavors and the curry was just perfect. The only substitution I made was using toasted pecans for walnuts. I did reduce the recipe to serve 2. Something I am sure to make again.
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0
