Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
40 mins
cook:
25 mins
additional:
8 hrs 15 mins
total:
9 hrs 20 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's 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.

Nutrition Facts

426 calories; protein 9.2g; carbohydrates 60.4g; fat 16.8g; cholesterol 3.2mg; sodium 689.6mg. Full Nutrition
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