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| Curry Couscous and Quinoa Pilaf (Vegetarian) |
"This couscous pilaf is very popular as a potluck dish (birthday party size 15 to 20 human beings). Great for summer time veggies (exchange veg per season)."
Ingredients :
- 4 cups vegetable inventory
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 tablespoon turmeric powder
- 1 teaspoon curry powder
- 2 cups uncooked couscous
- 3 cups water
- 1 half of cups raw quinoa
- 1 tablespoon salted butter
- 2 tablespoons slivered almonds, or to taste (non-obligatory)
- 5 stalks celery, finely chopped
- 1 half of cups finely shredded carrots
- 1 cup tired garbanzo beans
- 1 cup chopped clean parsley
- half cup raisins
- three inexperienced onions, finely sliced
- 1 tablespoon minced preserved lemon (elective)
- For the Dressing:
- 2/3 cup extra-virgin olive oil
- 2/three cup apple cider vinegar
- 6 tablespoons honey
- 2 tablespoons turmeric powder
- 2 tablespoons curry powder, or greater to taste
- 1 tablespoon dry vegetable soup blend
- 1 teaspoon salt, or to taste
- half teaspoon freshly floor black pepper
Instructions :
| Prep : 40M | Cook : 12M | Ready in : 9H20M |
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- 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 eliminate pan from heat. Cover and permit sit till water is absorbed completely, approximately 15 mins.
- Meanwhile, convey water to a boil in a pot and add quinoa. Bring to a simmer, stirring on occasion. Reduce heat to medium-low, cowl, and simmer until water is absorbed, about 15 minutes. Cover and allow stand for a few minutes if there's liquid left inside the pot.
- Fluff couscous with a fork and area in a totally huge bowl. Mix quinoa into the bowl; permit to cool.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 mins. Let cool and upload to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, inexperienced onions, and preserved lemon. Stir to mix.
- Combine 2/three cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk collectively. Toss dressing over the couscous combination, a bit at a time, stirring to mix. Cover with plastic wrap and refrigerate to let the flavors increase, 8 hours to overnight.
Notes :
- You can use fowl stock in region of vegetable stock. You can use dried currants or cranberries in lieu of raisins.
- Feel free to apply whole wheat couscous. I discover cooking the couscous with a touch curry within the stock enables it bloom a touch higher.
- Curry can be expanded within the dressing for a spicier dressing. Substitute preserved lemon with the juice of one lemon if favored.
- For a vegan version, substitute margarine for the butter and agave nectar for the honey.
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