Prep 5 mins
Cook 5 mins
Couscous, made from semolina and water, is technically not a grain, but a pasta. (Recipe from America's Test Kitchens)
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1 1⁄2 cups low sodium chicken broth
- 1⁄3 cup raisins
- 1 cup couscous
- 1⁄4 cup of fresh mint, minced
- 1 tablespoon fresh lime juice
- salt and pepper
- Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and curry powder and cook until fragrant, abovut 15 seconds. Stir in the broth and raisins. Bring to a boil.
- Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the mint and lime juice into the couscous. Season with salt and pepper to taste.
Great couscous, with lots of flavor. I subbed dried cranberries for the raisins. Really liked the addition of the mint.
a really nice curry, i subbed craisins for the raisins and some cilantro for the mint as I was serving it with Oaxacan shrimp that had coriander in it.
The DM and I thoroughly enjoyed this couscsous recipe and the
dm would not believe that there was curry in it (a thing about my late DD making Vindaloo curries so the DM judged all curries by that measure and therefore if curry was mentioned she would not eat but we are slowly training her that not all curries are hot and this one hit the buttons and is helping that conversion). the only chane I made was to use sultanas for the raisins and as we don't care for mint used some fresh parsley from the garden and then kicked myself when I was eating as something was missing yes I forfot the lime juice but drizzled over and mixed in an perfecto, thank you herby, made for ZAAR Chef Alphabet Soup.