Curry Couscous and Quinoa Pilaf (Vegetarian) recipe
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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
Nutrition Info
- 426 caloriescarbohydrate: 60.4 gcholesterol: 3.2 mgfat: 16.8 gfiber: 6 gprotein: 9.2 gsaturatedFat: 2.8 gservingSize: -sodium: 689.6 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Curry Couscous and Quinoa Pilaf (Vegetarian)
Directions
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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 remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
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.
Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl, allow to cool.
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.
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.