Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 20 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 1 cup couscous
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 onions, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh ginger, grated
- 1 tablespoon balsamic vinegar
Directions
In a pot over medium heat, add the olive oil and heat it until shimmering.
Add the diced onions to the pot and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
Stir in the ground turmeric, curry powder, ground cumin, ground cinnamon, cayenne pepper, and ground black pepper into the onion mixture. Cook for another minute to toast the spices.
Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
Once boiling, add the couscous and salt to the pot. Stir well to ensure the couscous is evenly distributed.
Turn off the heat and cover the pot with a lid. Let the couscous sit for 5 minutes to absorb the broth and become tender.
After 5 minutes, remove the lid and fluff the couscous with a fork.
Drizzle balsamic vinegar over the couscous and stir gently to incorporate.
Serve the curried couscous in bowls while hot.
Ingredients
- 1 cup couscous
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 onions, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh ginger, grated
- 1 tablespoon balsamic vinegar
Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 20 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a pot over medium heat, add the olive oil and heat it until shimmering.
Add the diced onions to the pot and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
Stir in the ground turmeric, curry powder, ground cumin, ground cinnamon, cayenne pepper, and ground black pepper into the onion mixture. Cook for another minute to toast the spices.
Pour in the vegetable broth and increase the heat to bring the mixture to a boil.
Once boiling, add the couscous and salt to the pot. Stir well to ensure the couscous is evenly distributed.
Turn off the heat and cover the pot with a lid. Let the couscous sit for 5 minutes to absorb the broth and become tender.
After 5 minutes, remove the lid and fluff the couscous with a fork.
Drizzle balsamic vinegar over the couscous and stir gently to incorporate.
Serve the curried couscous in bowls while hot.
Reviews
0 ratings
Sign in to review this recipe