Curried Coconut Couscous Recipes

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

COCONUT-CURRY SHRIMP AND COUSCOUS

Steps:

• Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

EASY CURRY COUSCOUS

Steps:

• Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.