Vegetable Curry Couscous

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.2 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Vegetable Curry Couscous calories by ingredient

Number of Servings: 4


    Non-Stick Canola Oil Spray
    1/2 Small Onion, Chopped
    1 Small Leek, Cleaned & Thinly Sliced
    1 Stalk Celery, Thinly Sliced
    1/2 Red Bell Pepper, Chopped
    3 Cloves Garlic, Minced
    1 1/2 C. Vegetable Stock
    1 Carrot, Grated
    2 Tomatoes - Peeled, Seeded, & Chopped
    1/2 C. Couscous
    1/4 C. Golden Raisins
    1/4 C. Dried Currants
    1 tsp. Curry Powder, or to Taste
    1 Pinch Ground Turmeric, or to Taste
    Salt & Ground Black Pepper to Taste
    2 Tbsp. Sliced Almonds


Please add curry in half-tsp. increments to achieve desired flavor & heat. Most couscous will cook in 5 min.' time. I also make this using quinoa on occasion.


1. Spray non-stick spray in a saucepan, heat over medium heat, & cook & stir the onion, leek, celery, red bell pepper, & garlic until the onion is translucent, about 5 min.
2. Pour in the vegetable stock, bring to a boil, & stir in the carrot, tomatoes, couscous, raisins, & currants. Season with curry powder, turmeric, salt, & black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, & allow to cook for 5 min.
3. Remove from heat. Let the couscous stand covered for 5 min, & fluff with a fork. Sprinkle with sliced almonds.

Serving Size: 4 Servings