Curry Couscous And Quinoa Pilaf (Vegetarian) Recipe

Name: Curry Couscous And Quinoa Pilaf (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 1 teaspoon olive oil; 1 teaspoon salt; 1 tablespoon turmeric powder; 1 teaspoon curry powder; 2 cups uncooked couscous; 3 cups water; 1 1/2 cups uncooked quinoa; 1 tablespoon salted butter; 2 tablespoons slivered almonds, or to taste (optional); 5 stalks celery, finely chopped; 1 1/2 cups finely shredded carrots; 1 cup drained garbanzo beans; 1 cup chopped fresh parsley; 1/2 cup raisins; 3 green onions, finely sliced; 1 tablespoon minced preserved lemon (optional); For the Dressing:; 2/3 cup extra-virgin olive oil; 2/3 cup apple cider vinegar; 6 tablespoons honey; 2 tablespoons turmeric powder; 2 tablespoons curry powder, or more to taste; 1 tablespoon dry vegetable soup mix; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper

Servings: persons

4 cups vegetable stock
1 teaspoon olive oil
1 teaspoon salt
1 tablespoon turmeric powder
1 teaspoon curry powder
2 cups uncooked couscous
3 cups water
1 1/2 cups uncooked quinoa
1 tablespoon salted butter
2 tablespoons slivered almonds, or to taste (optional)
5 stalks celery, finely chopped
1 1/2 cups finely shredded carrots
1 cup drained garbanzo beans
1 cup chopped fresh parsley
1/2 cup raisins
3 green onions, finely sliced
1 tablespoon minced preserved lemon (optional)
For the Dressing:
2/3 cup extra-virgin olive oil
2/3 cup apple cider vinegar
6 tablespoons honey
2 tablespoons turmeric powder
2 tablespoons curry powder, or more to taste
1 tablespoon dry vegetable soup mix
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

1
Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
2
Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
3
Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
4
Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
5
Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: 4 cups vegetable stock, 1 teaspoon olive oil, 1 teaspoon salt, 1 tablespoon turmeric powder, and more.

Yes, Curry Couscous And Quinoa Pilaf (Vegetarian) falls under the Soups & Stews 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.

Curry Couscous And Quinoa Pilaf (Vegetarian)

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