Curried Vegetable and Pine Nut Couscous
Flavorful Couscous as a Vegetarian Main Dish or Satisfying Side
Jul 26, 2009
A staple of the diet in countries such as Morocco, Tunisia and Algeria for centuries, couscous is a tiny pasta made from rolling semolina (a type of wheat flour) with water. These fine, grain-like noodles are then dried for long-term storage, much like other types of pasta. Because it is so small, couscous cooks rapidly, and simply, in boiling water or broth.
Couscous: Unique and Quick
When prepared correctly, couscous should not be sticky or clumpy. Like grains of Western-style cooked rice, it should separate into individual granules when fluffed with a fork. Couscous has a mild flavor when eaten on its own, but can become a more complex dish when mixed with spices, vegetables and dressings. It is an excellent dish to cook when in a hurry - usually taking about five to 10 minutes from stove to table.
Naturally Delicious and Healthy
Couscous contains no fat or cholesterol. A one-cup serving contains about 175 calories, six grams of protein and roughly 36 grams of carbohydrates. Although it is not a main source for other nutrients, that same cup of couscous offers traces of both iron and calcium. These nutrition facts are altered by the addition of other ingredients, of course, but by adding vegetables, olive oil and spices, this recipe is healthy and full of complementary flavors.
Curried Couscous with Vegetables and Pine Nuts
Ingredients:
- 1 cup dried couscous
- 1 cup water
- 3 tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1/4 cup onion, finely diced
- 1/4 cup carrot, diced
- 1/4 cup frozen peas
- 3 tbsp. pine nuts
- 2 scallions, white and light green parts thinly sliced
- 1-1/2 tbsp. Madras curry powder
- 1/2 tsp. cinnamon
- pinch of cayenne pepper (optional)
- Kosher salt, to taste
- black pepper, to taste
Directions for Cooking
- Over medium heat, add 2 tbsp. of the oil to a small skillet or non-stick sautee pan.
- Add the onion, carrot and scallion and saute, stirring frequently, until tender. Add garlic, pine nuts and peas and continue to saute until the peas are thawed and garlic is cooked but not browned; about 5 minutes.
- Add the spices, salt and pepper and mix to thoroughly combine. Continue to heat this for about one minute to bring out the aromas and flavors of spices. Remove from heat and set aside.
- Place the water and remaining 1 tbsp of oil in a small saucepot and bring to a boil.
- Stir in the couscous, cover the pot and remove it from the heat. Do not lift the lid for five minutes.
- After the five minutes has elapsed, remove lid from the pot and fluff the couscous with a fork to separate all the grains.
- Stir in the sauteed spiced vegetables and nuts. Mix to distribute evenly throughout the couscous.
- Add additional salt and pepper to taste. Another tablespoon of olive oil may also be added if desired.
- Serve immediately. This recipe makes enough for four to six people as a side dish or two to three people as a main dish.
Delicious Accompaniments
This couscous dish pairs well with grilled beef or lamb, roasted chicken or seafood. A crisp salad tossed with a vinaigrette or lemon-garlic-olive oil dressing is another delicious accompaniment. A simple plate of very ripe, sliced tomatoes, a bowl of hummus and an assortment of different types of olives can also be served with this couscous dish to make a satisfying and tasty meal.
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