Prep 10 mins
Cook 15 mins
A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.
- 3⁄4 cup water
- 1⁄4 teaspoon lemon peel, grated
- 1⁄4 teaspoon orange peel, grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1⁄2-1 teaspoon Thai red curry paste (to taste)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon black pepper
- 2 garlic cloves, peeled and minced
- 1 cup couscous, uncooked
- Place all ingredients, except couscous, in a medium saucepan.
- Bring to a boil.
- Gradually stir in couscous.
- Remove from heat and cover with lid.
- Let stand 5 minutes.
- Stir with a fork and serve.
This was really great, but I found the citrus a little overpowering! I did have to keep an eye on it, as the liquid evaporated quite quickly once I added the couscous. But overall it was nice.
This was very easy and yummy. Maybe not quite 5 stars for me, but no problem to eat! Thanks mikekey!
I'm sorry Mike as I generally love your recipes but I had some trouble with this one. Noticed the other reviewers toned down or omitted the heat and decided to do the same so I used just 1/2 teaspoon of chili paste purchased in a local Asian market. While I do enjoy a good amount of heat, in this dish it was still too much. In my initial bites, I could barely taste the lovely citrus notes against the peppers. Halfway through my poor tastebuds were too singed to taste much at all. Tasted the couscous at room temperature and it was much more balanced, but again the citrus and spice were out of balance. still not certain if this was a function of my chili paste or the stated quantities. I do think this has the potential to be 5 stars in my book and will play until I get the balance right. (I eat couscous 2-3 times a week so it will be soon.) Will report back with the results of my experiments.