Ina Garten Curried Couscous Recipe
Ina Garten Curried Couscous Recipe is flavorful, easy and perfect as a side or light meal. This couscous dish is soft, fluffy and full of warm curry spices.
Ingredients
- 1 cup couscous
- 1 ¼ cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 small carrot diced
- 1 small zucchini diced
- ½ red bell pepper diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon curry powder
- ¼ teaspoon turmeric
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted slivered almonds optional
Instructions
Prepare broth
- In a medium saucepan, bring broth, olive oil, salt and curry powder to a gentle boil.
Add couscous
- Stir in couscous, cover saucepan with lid and remove from heat. Let sit 5 minutes to absorb liquid.
Fluff couscous
- After 5 minutes, use a fork to fluff couscous. Break up any clumps and create a light, airy texture.
Prepare vegetables
- While couscous cooks, dice carrot, zucchini and red bell pepper evenly for consistent cooking and texture.
Sauté vegetables
- Heat a small skillet with olive oil. Cook vegetables 3–4 minutes until tender but still slightly crisp.
Combine couscous and vegetables
- Add cooked vegetables to fluffed couscous. Stir gently to combine and distribute vegetables evenly.
Season with spices
- Add turmeric, black pepper and additional curry powder if desired. Stir to mix spices evenly throughout couscous.
Add parsley and almonds
- Sprinkle fresh parsley and toasted almonds over couscous. Stir gently to combine for flavor and texture.
Taste and adjust
- Taste curried couscous and add more salt, pepper or curry if needed. Adjust to your preference.
Serve warm
- Transfer couscous to a serving bowl. Serve immediately as a side dish or light meal.
Notes
- Use fresh vegetables for better taste and color
- Toast almonds to enhance flavor and crunch
- Do not overcook couscous to keep fluffy texture
- Fluff couscous gently with fork to avoid clumping
- Adjust curry powder to your preferred spice level