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).
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
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; protein 9.2g; carbohydrates 60.4g; fat 16.8g; cholesterol 3.2mg; sodium 689.6mg.
Full Nutrition