Curry Couscous and Quinoa Pilaf (Vegetarian) Recipe

Directions

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.

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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.

Per Serving: 426 calories; 16.8 60.4 9.2 3 690 Full nutrition