Best 3 Curried Couscous With Roasted Vegetables Peach Chutney And Cilantro Yogurt Recipes

Curried couscous with roasted vegetables, peach chutney, and cilantro yogurt is a vibrant and flavorful dish that combines the best of Middle Eastern and Indian cuisine. This delicious and healthy meal is packed with colorful roasted vegetables, succulent chicken, and fluffy couscous, all bathed in a fragrant curry sauce. The addition of sweet peach chutney and creamy cilantro yogurt adds a delightful balance of flavors and textures that will tantalize your taste buds. This easy-to-follow recipe will guide you through the steps of preparing this culinary masterpiece, ensuring a satisfying and unforgettable dining experience.

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CURRIED COUSCOUS

Curried Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD

Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

Preheat the oven to 425 degrees F.
Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

CURRIED VEGETABLES ON COUSCOUS

Curried Vegetables on Couscous image

This high-flavor dish combines fresh vegetables with curry, cumin, cayenne, and chutney.

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
4 cups cubed tomato (about 1 1/2 pounds)
1 cup chopped onion
1 cup (1/4-inch) diagonally cut carrot
2 tablespoons curry powder
2 teaspoons cumin seeds
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 green bell pepper, cut into 1/2-inch-wide strips
3 garlic cloves, minced
1/3 cup chopped fresh cilantro
4 green onion tops, cut into 1-inch pieces
3 cups hot cooked couscous
6 tablespoons mango chutney
6 tablespoons raisins
6 tablespoons plain fat-free yogurt

Steps:

Place potato in a 4-quart electric slow cooker. Combine tomato and next 9 ingredients (through garlic) in a bowl; stir well. Spoon over potato. Cover and cook on LOW for 9 hours. Stir in cilantro and green onions. Serve over couscous; top with chutney, raisins, and yogurt.

Tips:

For the perfect couscous, use a 1:2 ratio of couscous to liquid. This will ensure that the couscous is fluffy and not too dry.
Before adding the couscous to the boiling water, toast it in a dry skillet over medium heat for a few minutes. This will give the couscous a nutty flavor and help it to absorb the liquid better.
If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
When roasting the vegetables, be sure to toss them with oil and salt before roasting. This will help them to caramelize and brown.
The peach chutney is a great way to add a touch of sweetness to the dish. You can make it ahead of time and store it in the refrigerator for up to two weeks.
The cilantro yogurt is a refreshing and creamy addition to the dish. You can make it ahead of time and store it in the refrigerator for up to three days.

Conclusion:

This curried couscous with roasted vegetables, peach chutney, and cilantro yogurt is a delicious and healthy meal that is perfect for a weeknight dinner. The couscous is fluffy and flavorful, the vegetables are roasted to perfection, and the peach chutney and cilantro yogurt add a touch of sweetness and creaminess. This dish is sure to please everyone at the table.