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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 216.5
  • Total Fat: 8.6 g
  • Cholesterol: 2.3 mg
  • Sodium: 183.3 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Curried Cous Cous calories by ingredient
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Curried Cous Cous

Submitted by: LOCKP01

Introduction

A very tasty and versatile cous cous recipe made in minutes A very tasty and versatile cous cous recipe made in minutes
Number of Servings: 2

Ingredients

    * 1/2 small red onion
    * Roasted Bell pepper, Red, 0.5 medium pepper
    * 1" Cucumber (optional)
    * Palm Oil, 1 tbsp
    * Mild Curry powder, 0.5 tsp
    * Cumin powder, 0.25 tsp
    * Ginger, ground, 0.25 tsp
    * Asda Cous Cous, 150 gram(s)
    * Chicken stock, home-prepared, 150 ml

Directions

Preparation:
* Thinly slice the onion
* Chop roasted red pepper into small pieces approx 10ml by 5 ml
* if using the cucumber deseed the cucumber piece and chop the same size as the red pepper.
* mix all ground/powder ingredients together in a small pot
* Prepare chicken stock so boiling and ready to use.

Cooking:

* Heat the oil on a medium heat in a frying pan or small saucepan for about 30 seconds, add the onions and stir-fry for about 1 minute.

* Add the mixed powders and stir constantly for 30 seconds or until fragrant.

* Stir in the cous cous so it is well mixed then add the chicken stock. Bring to the boil again then turn off the heat and cover for 3-5 minutes. An easier way to work out if it is cooked is transfering to a glass bowl and cover with clingfilm. This way you can test the cous cous by tipping the bowl, it is cooked when the water has been absorbed. You should be able to turn it upside down.

Uncover the cous cous and separate with a fork. Then add the roasted red peppers and optionally the cucumber.

You can change the pepper and cucumber for your favourite salad ingredients, dried vegetables or possibly dried fruit. If using a dried ingredient add these when adding the stock.

Number of Servings: 2

Recipe submitted by SparkPeople user LOCKSTER_1.






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