Curry Couscous Recipe

Name: Curry Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces quick-cooking couscous; 11 fluid ounces vegetable stock; 2 tablespoons olive oil; 3 garlic cloves, peeled and finely chopped; 1 red pepper, deseeded and chopped; 3 tablespoons mild curry paste; 1 tablespoon light soy sauce; 4 tablespoons mango chutney; 3 ounces sultanas; 5 tablespoons scallions, chopped; 1 cucumber, deseeded and chopped; 1 lemon, juice and zest of

Servings: persons

9 ounces quick-cooking couscous
11 fluid ounces vegetable stock
2 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
1 red pepper, deseeded and chopped
3 tablespoons mild curry paste
1 tablespoon light soy sauce
4 tablespoons mango chutney
3 ounces sultanas
5 tablespoons scallions, chopped
1 cucumber, deseeded and chopped
1 lemon, juice and zest of

1
Bring 9 fl oz of stock to the boil.
2
Add the couscous and simmer for one minute.
3
Remove from heat, cover and leave to stand for four minutes.
4
Meanwhile, heat the oil in a pan, then gently soften the garlic and the red pepper, without allowing them to brown.
5
Add the curry paste and cook for one minute, stirring well.
6
Now add the remaining stock, the soy sauce, chutney and sultanas.
7
Bring back to the boil, take off the heat and add the lemon juice.
8
Uncover the couscous, fluff it up with a fork and stir in the spicy mixture, combining well.
9
Tip into a warm serving dish and garnish with the chopped cucumber, scallions and lemon zest.
10
Serve at once.
11
(Although it is also really good cold).

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces quick-cooking couscous, 11 fluid ounces vegetable stock, 2 tablespoons olive oil, 3 garlic cloves, peeled and finely chopped, and more.

Yes, Curry Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions