Curry Couscous and Quinoa Pilaf (Vegetarian)

This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).

INGRIDIENT

4 cups vegetable stock

1 teaspoon olive oil

1 teaspoon salt

1 tablespoon turmeric powder

1 teaspoon curry powder

2 cups uncooked couscous

3 cups water

1 ½ cups uncooked quinoa

1 tablespoon salted butter

2 tablespoons slivered almonds, or to taste (Optional)

5 stalks celery, finely chopped

1 ½ cups finely shredded carrots

1 cup drained garbanzo beans

1 cup chopped fresh parsley

½ cup raisins

3 green onions, finely sliced

1 tablespoon minced preserved lemon (Optional)

⅔ cup extra-virgin olive oil

⅔ cup apple cider vinegar

6 tablespoons honey

2 tablespoons turmeric powder

2 tablespoons curry powder, or more to taste

1 tablespoon dry vegetable soup mix

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

DIRECTION

Step: 1

Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.

Step: 2

Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.

Step: 3

Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.

Step: 4

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.

Step: 5

Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

NUTRITION FACT

Per Serving: 426 calories; protein 9.2g; carbohydrates 60.4g; fat 16.8g; cholesterol 3.2mg; sodium 689.6mg.

Fruit salad is one of the easiest salads to make . It is high in body delight and water produce . As fruits contain natural sugar , you must have them for breakfast . The sweetness in it will give you more energy for the day and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

10-Minute Tomato Basil Salad Author : nshawger

100% Fruit Cake Author : InTheKitchen

12-Second Coleslaw Author : Chef John

20 Second Salad Author : Sunflower

3 P Salad Author : sueb