Curry Couscous and Quinoa Pilaf (Vegetarian)
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Description
This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).
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 ½ cups uncooked quinoa
- 1 tablespoon salted butter
- 2 tablespoons slivered almonds, or to taste
- 5 stalks celery, finely chopped
- 1 ½ cups finely shredded carrots
- 1 cup drained garbanzo beans
- 1 cup chopped fresh parsley
- ½ cup raisins
- 3 green onions, finely sliced
- 1 tablespoon minced preserved lemon
- ⅔ cup extra-virgin olive oil
- ⅔ 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
- ½ teaspoon freshly ground black pepper
Directions
- 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.
Nutrition Facts
serving: 12 cups
calories: 426 kcal
carbohydrates: 60.4 g
protein: 9.2 g
saturated fat: 2.8 g
cholesterol: 3.2 mg
sodium: 689.6 mg
fiber: 6 g
sugar: 14.1 g
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