Curry Couscous and Quinoa Pilaf (Vegetarian)

Curry Couscous and Quinoa Pilaf (Vegetarian)

by Mercedes Carrasco 2 years ago
5 (1)
25 minutes
426 kcal
60.4 g carbs
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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. 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. 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. 3. Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
  4. 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. 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