Curry Couscous and Quinoa Pilaf (Vegetarian) Tasty Recipes

Are you searching for recipes Curry Couscous and Quinoa Pilaf (Vegetarian), the site provides recipes Curry Couscous and Quinoa Pilaf (Vegetarian) that an individual need Listed here are the tested recipes Curry Couscous and Quinoa Pilaf (Vegetarian) of which you need

Curry Couscous and Quinoa Pilaf (Vegetarian)

"This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season)."

Ingredients :

• 4 cups vegetable stock
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 tablespoon turmeric powder
• 1 teaspoon curry powder
• 2 cups uncooked couscous
• 3 cups water
• 1 1/2 cups uncooked quinoa
• 1 tablespoon salted butter
• 2 tablespoons slivered almonds, or to taste (optional)
• 5 stalks celery, finely chopped
• 1 1/2 cups finely shredded carrots
• 1 cup drained garbanzo beans
• 1 cup chopped fresh parsley
• 1/2 cup raisins
• 3 green onions, finely sliced
• 1 tablespoon minced preserved lemon (optional)
• For the Dressing:
• 2/3 cup extra-virgin olive oil
• 2/3 cup apple cider vinegar
• 6 tablespoons honey
• 2 tablespoons turmeric powder
• 2 tablespoons curry powder, or more to taste
• 1 tablespoon dry vegetable soup mix
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper

Instructions :

Prep : 40M	Cook : 12M	Ready in : 9H20M

• Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
• Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
• Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
• Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

Notes :

• You can use chicken stock in place of vegetable stock. You can use dried currants or cranberries in lieu of raisins.
• Feel free to use whole wheat couscous. I find cooking the couscous with a little curry in the stock helps it bloom a little better.
• Curry can be increased in the dressing for a spicier dressing. Substitute preserved lemon with the juice of 1 lemon if desired.
• For a vegan version, substitute margarine for the butter and agave nectar for the honey.

I want to thank visiting our blog. no longer forget to bookmark the site, if our web-site provides the best dishes.

Share this post