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Curry Couscous and Quinoa Pilaf (Vegetarian)

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Carolyn Moore

"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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9 h 20 m servings 426 cals
Original recipe yields 12 servings (12 cups)

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  1. 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.
  2. 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.
  3. Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
  4. 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.
  5. 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

Per Serving: 426 calories; 16.8 g fat; 60.4 g carbohydrates; 9.2 g protein; 3 mg cholesterol; 690 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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