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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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2020
This recipe is fantastic. It is both attractive and delicious with so many healthful ingredients. It took some time to put it together but you could always prepare the couscous and quinoa ahead of time. I made this dish to serve 12 but halved the dressing. It was perfect! Thank you Carolyn Moore :-) Read More
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