This 15-minute Curried Couscous is rich in plant-based protein and iron, with a flavorful curry dressing. Prep this budget-friendly recipe in advance for a quick and healthy weeknight dinner. It's veggie-loaded and perfect for your weekly rotation.
This recipe is very versatile. You can use veggies and fresh herbs you already have on hand. In addition, the pantry-friendly curry dressing pairs well with a variety of salads, roasted veggies, and grain bowls.
The best part about this Curry Couscous recipe is you don't need to turn the stove on to make it. Simply reconstitute the couscous with kettle-boiled water for 5 minutes!
Plus, this recipe is a balanced meal, making it an ideal lunch or dinner. It's also great for potlucks, barbecues, and picnics.
This easy Curried Couscous recipe was inspired by my One-Pot Moroccan Couscous with Chickpeas, as well as this Easy Grain Bowls recipe.
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๐ฉ๐ผโ๐พ Ingredients
- Moroccan couscous is a grain, made from semolina (coarsely ground durum wheat). It comes steamed and dried. Therefore, it is quick cooking. Simply reconstitute in boiling liquid before consuming. Choose whole wheat couscous for a healthier, fiber-rich option.
- Lemon zest adds a citrusy tang that complements the curry flavor in the couscous delectably.
- Green peas and chickpeas add a decent amount of plant-based protein and fiber to this dish.
- Raw cashews are a good source of healthy fats, fiber, protein, vitamins, and minerals. Roast them with maple and chia seeds for a hint of sweetness and additional crunch.
See the recipe card for quantities.
๐ซ Substitutions
- Red onion - use shallots or green onion instead as desired
- Cashews - substitute with peanuts, or almonds, or omit them for nut-free
- Couscous - Israeli (pearl) couscous also works for this Curry Couscous recipe. Or make it with gluten-free quinoa instead.
- Green peas - add golden raisins instead for a hint of sweetness or omit the peas entirely
- Bell pepper - use any color bell pepper or a different crunchy vegetable
- Cilantro and parsley - Omit as desired, or substitute with herbs you have on hand. Fresh mint or thyme, as well as dried oregano, cilantro, or parsley all pair well with this Curry Couscous.
- For a spicier dish - add a pinch of cayenne pepper to the curry dressing
For another easy weeknight meal, try this nut-free, gluten-free Creamy Butter Beans recipe. For more easy and healthy salads, visit my Vegan Salad Recipes page.
๐ How to Make Curried Couscous
Preheat the oven to 350ยบF if making the maple chia roasted cashews.
Step 1. Optional: Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl. Then transfer them to a lined baking sheet, and roast until they are golden brown.
Step 2. Transfer the couscous to a heatproof bowl. Add 1 ยฝ cups boiled water. Cover and steam for 5 minutes, before fluffing with a fork.
Step 3. Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid. Add maple and salt to taste.
Step 4. Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top Curried Couscous with cashews for serving.
๐ก Experts Tips
- For rehydrating the couscous: Use recently boiled water for rehydrating the couscous, along with a heat-proof bowl with a tight-fitting cover. Or use a regular saucepan and lid instead.
- To take the sharp bite out of the red onion, soak the chopped onion in water for 10 minutes.
- Toss the cashews frequently, and keep a close eye on them so they do not burn.
- Roast the chickpeas (optional): Toss the chickpeas with olive oil and salt, and roast them in a single layer at the same time as the cashews for even more texture.
- Storage: Refrigerate any remaining dressing for up to 5 days. Refrigerate leftover Curried Couscous in an airtight container for up to 4 days.
๐ฝ Recipe FAQs
Moroccan couscous and Israeli (or pearl) couscous are both made from semolina wheat flour. However, Moroccan couscous is a smaller grain, and cooks in just 5 minutes. Whereas Israeli couscous is larger and more chewy in texture and takes about 10 minutes to cook.
Moroccan couscous is commonly used in stews and tagines and is often served with vegetables, meats, or fish. Israeli couscous is often used in salads, or as a substitute for pasta in dishes like risotto or pilaf. This Curried Couscous recipe is made with Moroccan couscous.
Quinoa has some clear advantages in that it is a complete protein, it can be part of a gluten-free diet, and it has double the fiber, which helps keep you feeling fuller for longer. However, couscous can certainly be a part of a healthful diet, especially when combined with other nutrient-dense foods like in this couscous salad. Use whole-wheat Moroccan couscous for more fiber.
Riced cauliflower, short-grain rice, sorghum, quinoa, and milletย are gluten-free and may work in place of couscous in many dishes.
๐ฝ Related Recipes
๐ฅ Try my 5-Minute, 4-Ingredient Raw Carrot Salad for a healthy and delicious low-calorie snack.
๐ฉ๐ฝโ๐ณ Made This Recipe?
Share your Curried Couscous creation with me on Instagram. It makes my day to see you recreate my recipes. I would love it if you would โญ๏ธ rate this recipe and leave a comment. Thank you in advance.
๐ Recipe
Curried Couscous
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Ingredients
Optional maple chia cashews:
- โ cup raw cashews
- 2 to 3 teaspoons maple syrup
- 2 teaspoons chia seeds (optional)
- Dash of cayenne pepper
- Salt to taste
For the salad:
- 1 cup dry couscous (or 2 cups cooked quinoa)
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ยฝ cups cooked)
- ยพ cup frozen green peas thawed
- 1 medium red bell pepper small dice
- ยฝ cup shredded carrots (about 1 medium carrot)
- ยผ cup diced red onion or shallots
- โ cup chopped cilantro
- โ cup chopped flat leaf parsley
For the curry dressing (makes extra):
- ยผ cup fresh lemon juice, plus more to taste (about 2 small lemons)
- ยฝ teaspoon lemon zest
- 2 teaspoons curry powder
- ยฝ teaspoon turmeric
- ยผ teaspoon black pepper
- 3 tablespoons olive oil
- 2 cloves garlic pressed or finely minced
- 1 teaspoon maple syrup or to taste (optional)
- Salt to taste
Instructions
- Optional for roasted cashews: Preheat the oven to 350ยบF if making the roasted cashews. Toss the cashews with maple syrup, chia seeds, and cayenne in a small bowl, until they are well coated. Transfer them to a lined baking sheet. Roast them for 7 minutes before tossing. Then roast for about 5 minutes more, or until they are golden brown.
- Rehydrate couscous: Transfer the couscous to a heatproof bowl and add 1 ยฝ cups boiled water. Cover and set aside for 5 minutes. Fluff with a fork.
- Make the dressing: Mix the lemon juice, zest, curry powder turmeric, black pepper, olive oil, and garlic in a small bowl or shake in a jar with a tight-fitting lid. Add maple syrup and salt to taste.
- Combine: Transfer the couscous, chickpeas, green peas, bell pepper, carrots, red onion, cilantro, and parsley. Add the desired amount of dressing and mix to combine. Top with the cashews for serving, if using.
Notes
-
- For rehydrating the couscous: Use recently boiled water for rehydrating the couscous, along with a heat-proof bowl with a tight-fitting cover. Or use a regular saucepan and lid instead.
- To take the sharp bite out of the red onion, soak the chopped onion in water for 10 minutes.
- Toss the cashews frequently, and keep a close eye on them so they do not burn.
- Roast the chickpeas (optional): Toss the chickpeas with olive oil and salt, and roast them in a single layer at the same time as the cashews for even more texture.
- Storage: Refrigerate any remaining dressing for up to 5 days. Refrigerate leftover Curried Couscous in an airtight container for up to 4 days.
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Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Anna says
I found your channel on YouTube Shorts & have been so excited to try some of your recipes - this was my first and absolutely NOT the last!! โฅ๏ธ It was sooo delicious! The cashews were a great touch and added some lovely texture to an already fabulous dish. I'm bookmarking and making this again for sure! Thank you Nisha ๐ซถ
Nisha Melvani, RDN says
Thank you too! I am thrilled you enjoyed it and appreciate you leaving a comment. Have a great week.
Daniel says
It was devine! Thank you for sharing this recipe. I even translated the recipe for my mother and sister so they can try it out.
Best regards from Germany
Nisha Melvani, RDN says
So lovely to hear. Thank you! Enjoy your week.
Sharon says
Hi, I am very excited to try this recipe!! Just one question...There is dijon mustard in the picture of the ingredients near the top, but dijon mustard is not in the recipe. If there is intended to be dijon mustard in the dressing, how much should I be adding?
Thank you!
Nisha Melvani, RDN says
Hi. Sorry for the confusion. You do not need the mustard but feel free to add some to taste as desired.
Sharon says
I made the recipe as written (without mustard) and love it!! It has a fresh, bright taste from the red bell pepper, lemon juice and fresh herbs and a wonderful mix of textures (all the other reviewers are 100% right about the cashews -- SO hard to stop sampling them and leave enough for the salad). I enjoyed this so much that I have already picked out another one of your recipes to try.
Nisha Melvani, RDN says
Thank you so much for your comment. The cashews are definitely a fave! Hope you enjoy the next one!
Lorraine Norton says
Nice simple recipe! Edamame is a good substitute if you don't like peas (like me!) The cashews are SO good! I used the anti inflamatory dressing on this only because I did not have all of the ingredients for the curry dressing used in the recipe. Worked really well. Not wanting to be one of those who changes a recipe! Just wanted to use what I had on hand.
Nisha Melvani, RDN says
Thank you! Great to hear your substitutions. Useful for others.
Steve says
This is a great, flavorful meal! And so easy! I love the flexibility of easy substitutions so I can make this with whatever I have in the house.
My only regret is not making more maple syrup glazed cashews - I ate most of them straight out of the oven! I will definitely be making those on their own too!
Nisha Melvani says
Hehe- I did the same!!! The cashews also make an awesome snack!
Susan says
Delicious. The lemon zest added a great freshness to this salad!
Nisha Melvani, RDN says
I'm so glad it was a hit! Thank you.
Neena Chandiramani says
Couscous is something I really enjoy.
Nisha Melvani says
Me too!