Curried Couscous

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Any sort of grilled kebab would look--and taste--great over this easy side dish. Try it with the Grilled Scallop-and-Fig Kebabs.

6 servings


  • 1 tablespoon butter or margarine, divided

  • 1 medium onion, chopped

  • 2 medium apples, peeled, cored, and chopped

  • ½ banana, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • ¼ cup white wine

  • 1 cup chicken broth

  • ½ teaspoon salt

  • ¼ teaspoon coarsely ground black pepper

  • 1 (10 ounce) package couscous, cooked


  • garnish: chopped fresh parsley


  1. Melt 1 teaspoon butter in a skillet over medium-low heat. Add onion and saute 10 minutes or until lightly browned. Add remaining 2 teaspoons butter, apple, banana, and garlic. Cook over medium heat, stirring often, 5 minutes or until slightly tender. Stir in curry powder and wine. Cook 2 minutes. Add chicken broth, salt, and pepper, and cook 2 to 3 minutes. Stir into couscous. Serve immediately; or press into ramekins, and unmold onto plates at serving time. If you prepare the couscous ahead of time, stir in additional chicken broth when reheating.


Reprinted with permission of Cooking Light(R) magazine. All rights reserved.

CALORIES 201 (11% from fat); FAT 2.4g (sat 1.2g, mono 0.6g, poly 0.1g); PROTEIN 8.3g; CARB 36.4g; FIBER 1.9g; CHOL 5mg; IRON 1mg; SODIUM 344mg; CALC 3mg