Curry Couscous and Quinoa Pilaf (Vegetarian) Recipe

Recipesfull introduces to you: Popular Recipes. (Curry Couscous and Quinoa Pilaf (Vegetarian) Recipe). This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).

Brief

Prep 40 mins

Cook: 25 mins

Additional: 8hrs15 mins

Total: 9hrs20 mins

Servings: 12

Yield: 12 cups

Curry Couscous and Quinoa Pilaf (Vegetarian) Recipe

Ingredients

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

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

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

Salad

Directions

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.

Nutritional Information

Curry Couscous and Quinoa Pilaf (Vegetarian) Recipe

Servings Per Recipe:12

Calories: 426

% Daily Value *

Protein: 9.2g 18%

Carbohydrates: 60.4g 20%

Dietary Fiber: 6g 24%

Sugars: 14.1g

Fat: 16.8g 26%

Saturated Fat: 2.8g 14%

Cholesterol: 3.2mg 1%

Vitamin A Iu: 3134.5IU 63%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.3mg 21%

Vitamin C: 10.5mg 17%

Folate: 81.6mcg 20%

Calcium: 66.1mg 7%

Iron: 3.4mg 19%

Magnesium: 80.7mg 29%

Potassium: 475.2mg 13%

Sodium: 689.6mg 28%

Thiamin: 0.1mg 15%

Calories From Fat: 151.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.