Mediterranean Curry Coucous

(from kylerhea’s recipe box)

There are lots of variations for this recipe. The first time I made it, I took a fresh carrot and just cut it up into small dice.
The last time I made it, I cooked the couscous in vegetable broth to add a little flavor, then I nestled the grain salad onto a bed of baby spinach leaves, added a few coins of cucumber, extra peas (because I love peas) and microwaved wax beans and then added them, as well as some orange pepper dice.
It’s just a lovely canvas to add veggies to.

Source: WF - Glorious Grains



  • 3/4 cup coucous
  • 1 1/4 cups water
  • 1 Tbs olive oil or butter
  • 1/4 cup raisins
  • 1/4 frozen or dried small peas
  • 1/4 cup frozen or dried finely diced carrots
  • 1/3 cup pine nuts
  • Spices:
  • 1 tsp salt
  • 1/2 tsp dried garlic
  • 1 tsp mild Indian curry
  • 1 tsp turmeric
  • 1/2 tsp parsley


  1. In medium saucepan, combine 1 and 1/4 cups of water, 3 tsps of butter or olive oil and the spices.

  2. Bring to a boil and stir in coucous.

  3. Turn to low heat and stir in raisins, peas and carrots.

  4. Remove from stove and add pine nuts.

  5. Cover and let sit for 5 minutes. Serve.

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