There’s something about couscous that makes it the perfect base for sides and salads. The fluffy couscous granules cling to any ingredients added to it, creating a homogeneous, satisfying dish. It can be used with any type of flavor profiles or cuisine styles. On top of couscous’s unparalleled versatility it is insanely quick to cook. Couscous can be fully prepared in 5 minutes securing its place as one of the best last minute side dish ideas.
Curry powder really is the shining star of this dish elevating the couscous to a flavorful, tasty side. The curry flavor pairs very well with tart dried cherries, toasty pine nuts and oniony scallions. It would complement a fish or meaty main dish well but is also great on its own.
I prefer to serve this couscous cold or at room temperature, however, my mom heated it up and loved it hot so it really is about personal preference. Also, if you want to add any extra ingredients you believe would be delicious in this dish then definitely add them! Use this recipe as a base for your own creativity.
Curried Couscous with Dried Cherries
- 2 Cups Chicken Stock
- 1 1/2 Cups Couscous
- 1 Tbsp Grass-fed Butter
- 1 1/4 Tsp Curry Powder
- 1/2 Tsp Salt
- 1/2 Tsp Onion Powder
- 1/4 Tsp Tumeric
- 1/3 Cup Toasted Pine Nuts
- 1/2 Cup Dried Cherries
- 2 Tbsp Scallions chopped
- 3 Tbsp Lemon Juice
- 3 Tbsp Olive Oil
- 1 Tsp Honey
- In a medium saucepot bring to a boil the stock, curry powder, onion powder, tumeric, salt and butter.
- Once boiling, turn off the heat, add the couscous and cover the pot.
- Let it sit covered for 5 minutes. Then remove the cover and fluff the couscous with a fork.
- Add the dried cherries, toasted pinenuts and scallions to the couscous.
- Next, add the lemon juice, olive oil, honey and a pinch of salt to a container and shake until combined. Pour the mixture over the couscous and fluff everything together.
- Enjoy hot or cold!