Curry Flavored Couscous Recipe
As we are approaching summer, you'll find me taking a spin with entrees that are easy to prepare, take little kitchen time and are relatively light. Summer means time outside with the family, sporting events, craft fairs and walks in the park.
To help me with my focus, I recently had the oppotunity to meet the mother of one of my dear friends. Ms. Johnnie Mae has been dedicated to eating healthy whole foods for years and has some wonderful recipes to share. She has a carefree approach to cooking and uses lots of fresh herbs to boost the flavor of otherwise dull proteins and fibers. The reward for her healthful eating can be found in her delightful spirit and beautiful complexion.
The key to healthy cooking is always in the quality of ingredients. Spices and herbs are no excpetion. Unless specifically noted, assume that I am using spices from Penzey's. They are, without question, simply the very best I have ever used. The flavors are intense and the aromas intoxicating. I am fortunate to live in a city that has a Penzey's retail store, but if you are not so fortunate, you may order from Penzey's online. The online store leaves a little to be desired in terms of ease of use and the recipes aren't that good, but the spices are wonderful.
So, Ms. Johnnie Mae, this couscous is the first of many recipes to come that are dedicated to you.
Ingredients
- 1 ½ cups Couscous
- 3 cups chicken stock
- 1 Tablespoon curry powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons virgin olive oil
- ½ cup golden raisins
- ¼ - ½ cup cilantro leaves, washed and chopped
- ½ cup slivered almonds, toasted in a 350 F oven for 5 minutes
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Directions
Pour couscous into a 2 quart casserole dish.
In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling.
Remove from heat and pour over couscous.
Cover with plastic wrap and then lid. Let sit for 10 minutes.
Remove plastic wrap, fluff with fork.
Garnish with cilantro and slivered almonds.
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Budget Friendly | On the Side | Pasta
Monday, April 12, 2010 7:06:04 PM (Central Daylight Time, UTC-05:00) 
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