CURRIED COUSCOUS WITH ASPARAGUS AND BLEU CHEESE

Curried Couscous with Asparagus and Bleu Cheese image

Bursting with myriad flavors, every bite is a surprise! No meat entree? No problem. This may be served as a side or main dish. Nice touch for a luncheon!

Provided by Ginny Maziarka

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes

Time 40m

Yield 6

Number Of Ingredients 14

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Ingredients

2 ¾ cups water, divided
2 cups uncooked couscous
½ cup raisins
1 ½ tablespoons olive oil
1 ½ cups fresh asparagus tips and pieces
½ cup thinly sliced green onions
⅓ cup shredded carrots
2 tablespoons white wine vinegar
1 tablespoon white sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger root
¾ teaspoon salt
3 ounces crumbled blue cheese
¼ cup sunflower kernels

Steps:

Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 62.1 g, Cholesterol 10.6 mg, Fat 11.1 g, Fiber 5.2 g, Protein 13.1 g, SaturatedFat 3.5 g, Sodium 507.5 mg, Sugar 11.6 g

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Thuliswa Yhayha

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I'm a big fan of couscous and this recipe is one of my favorites. The curry sauce is so flavorful and the couscous is cooked perfectly. I always get compliments when I serve this dish.

Caleb Kronemeyer

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I made this dish for a potluck and it was a big hit. Everyone loved the flavors and it was easy to transport.

Saddam Arbani

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This dish is a great way to use up leftover chicken. I used a rotisserie chicken and it worked perfectly. The chicken added a nice savory flavor to the dish.

Suzette Fuller

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I served this curried couscous with a side of yogurt and it was the perfect complement to the dish. The yogurt helped to cool down the heat of the curry sauce and it added a creamy richness to the dish.

Khanxada Kakar

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I'm a big fan of spicy food, so I added a pinch of cayenne pepper to this dish. It gave the curry sauce a nice kick of heat.

Reyan Shah

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I made this dish for a vegan friend and I used vegetable broth instead of chicken broth. The dish was still delicious and my friend loved it.

Collins Wanyama

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I added some chopped cilantro to this dish and it really brightened up the flavors. Cilantro is a great way to add a fresh, herbaceous flavor to any dish.

tips and tricks

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I used quinoa instead of couscous in this recipe and it turned out great. Quinoa is a healthier alternative to couscous and it has a slightly nutty flavor that pairs well with the curry sauce.

Ugochi Ogbuehi

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I'm not a big fan of bleu cheese, so I omitted it from this recipe. The dish was still delicious without it.

Zahidhussain PANHWAR

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I love the addition of bleu cheese to this curried couscous. It adds a nice tangy flavor to the dish.

Daniel Katrian

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This is one of my favorite recipes for curried couscous. The flavors are amazing and it's so easy to make. I always get compliments when I serve this dish.