Curry Couscous

"This is a simple, light supper dish with great flavour - I found the recipe in a magazine. It goes great with other dishes as an accompaniment, but also works perfectly as a stand-alone dish. The quantities can be varied to suit your taste and you can throw in many additions!"
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Bring 9 fl oz of stock to the boil. Add the couscous and simmer for one minute. Remove from heat, cover and leave to stand for four minutes.
  • Meanwhile, heat the oil in a pan, then gently soften the garlic and the red pepper, without allowing them to brown. Add the curry paste and cook for one minute, stirring well.
  • Now add the remaining stock, the soy sauce, chutney and sultanas. Bring back to the boil, take off the heat and add the lemon juice.
  • Uncover the couscous, fluff it up with a fork and stir in the spicy mixture, combining well.
  • Tip into a warm serving dish and garnish with the chopped cucumber, scallions and lemon zest.
  • Serve at once. (Although it is also really good cold).

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Reviews

  1. This was ok - I liked it much more than my partner did. I didn't have the scallions but I did fry up some onion with the pepper and garlic. One plus was that it used up the cucumber and it took no time to make.
     
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