Ina Garten Curried Couscous Recipe
If you're looking for a flavorful and effortless side dish, this Ina Garten Curried Couscous Recipe is a must-try. Light, fluffy couscous is tossed with warm curry spices, sweet raisins, crunchy toasted almonds
Ingredients
- 1½ cups couscous
- 1½ cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1½ teaspoons curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup golden raisins
- ¼ cup sliced green onions
- ¼ cup chopped fresh parsley
- ½ cup toasted sliced almonds
- 1 teaspoon lemon zest optional
Instructions
- Heat olive oil and toast the curry powder for 30 seconds.
- Add broth, butter, salt and pepper, then bring to a boil.
- Stir in the couscous, cover, and remove from the heat for 10 minutes.
- Fluff the couscous with a fork.
- Fold in the raisins, green onions, parsley, almonds and lemon zest.
- Adjust the seasoning and serve warm or at room temperature.
Notes
- Using Too Much Liquid – Excess broth makes the couscous mushy. Measure carefully.
- Skipping the Resting Time – Let the couscous steam for the full 10 minutes before fluffing.
- Overcooking the Curry – Toast it briefly to avoid a bitter flavor.
- Forgetting to Toast the Almonds – Toasted almonds add much better flavor and texture.
- Overmixing the Couscous – Fold gently to keep the grains light.