Best 8 Curried Zucchini Couscous Recipes

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Indulge in the delightful fusion of flavors and textures with our Curried Zucchini Couscous, a delectable dish that combines the vibrant taste of curry with the delicate sweetness of zucchini and the fluffy texture of couscous. This easy-to-make one-pot meal is packed with wholesome ingredients, making it a perfect choice for a quick and satisfying lunch or dinner. Alongside the classic curried zucchini couscous, we also offer variations that cater to different dietary preferences, including a vibrant vegan version and a protein-packed chicken and zucchini rendition. Each recipe is carefully crafted to deliver a unique culinary experience, ensuring there's something for everyone to savor.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS AND ZUCCHINI



Couscous and Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

10 ounces couscous
2 cups boiling water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 zucchini, diced
1 tablespoon green onion, sliced
2 tablespoons mint, sliced thin
Salt

Steps:

  • Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
  • In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
  • Fluff couscous with fork and fold in vegetables.

CRISPY WHOLE TROUT WITH CURRIED ZUCCHINI COUSCOUS



Crispy Whole Trout with Curried Zucchini Couscous image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Canola oil, for frying
4 trout, cleaned, head and tail on
2 cups rice flour
1/2 tablespoon ground cumin
Salt, to taste
2 tablespoons olive oil
1 fine diced yellow onion
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 tablespoon madras curry powder
2 cups diced zucchini
Salt and black pepper, to taste
3 cups cooked couscous, already fluffed
1/4 cup sliced green scallions, for garnish
1/4 cup madras curry powder
Pinch salt
1 cup canola oil

Steps:

  • Heat a large casserole filled halfway with oil. The trout must be able to fit in. On a large plate, mix flour with cumin. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes. Season with salt.
  • For the zucchini cous-cous: In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat.
  • For the curry oil: In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste. Whisk in oil and let stand 1 hour to settle. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top and drizzle with curry oil and garnish with scallions.

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

ZUCCHINI CURRY RECIPE BY TASTY



Zucchini Curry Recipe by Tasty image

Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro

Provided by Shashi Charles

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oil
1 red onion
5 cloves garlic
2 teaspoons ginger, freshly grated
2 teaspoons coriander
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
3 zucchinis
1 can tomato paste, 6 oz (170 g)
½ cup vegetable stock
1 can full fat coconut milk, 14 oz (395 G)
salt and pepper, to taste
fresh cilantro, to garnish, optional

Steps:

  • First off, dice the onions and garlic and grate the ginger.
  • Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  • While the onions are sauteing, dice the zucchini into bite-sized pieces.
  • Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  • Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  • Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  • Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
  • Enjoy!

Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams

ZUCCHINI COUSCOUS



Zucchini Couscous image

A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

Provided by yooper

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs zucchini (about 3 large)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup boiling water
2/3 cup couscous

Steps:

  • Cut zucchini into 1/4-inch dice.
  • In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
  • Add water and bring to a boil.
  • Stir in couscous and remove skillet from heat.
  • Let mixture stand, covered, for 5 minutes.
  • Fluff couscous with a fork.
  • Cover for 5 minutes.

GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA



Grilled Lamb Chops with Curried Couscous and Zucchini Raita image

Categories     Lamb     Quick & Easy     Yogurt     Dinner     Mint     Curry     Summer     Grill/Barbecue     Couscous     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon curry powder
1/4 teaspoon turmeric (optional)
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous (8 oz)
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
1 cup plain Greek yogurt
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
1/4 teaspoon dried mint, crumbled
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
  • Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
  • While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
  • For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
  • Fluff couscous with a fork and serve with lamb and raita.

COUSCOUS WITH ZUCCHINI



Couscous With Zucchini image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, chopped fine
2 tablespoons onion, chopped fine
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup zucchini, cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup quick-cooking couscous
1 tablespoon butter

Steps:

  • Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
  • Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
  • Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI



Curried Couscous with Chicken and Zucchini image

Categories     Chicken     Vegetable     Sauté     Dinner     Curry     Zucchini     Summer     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped (2 cups)
3/4 stick (6 tablespoons) unsalted butter
3 skinless boneless chicken breast halves (6 oz each), cut diagonally into 1/2-inch-thick slices
1 1/8 teaspoons salt
3/8 teaspoon black pepper
2 tablespoons vegetable oil
2 small zucchini (10 oz total), cut into matchsticks (2 inches long by 1/4 inch thick)
2 large garlic cloves, minced
2 teaspoons curry powder (preferably Madras)
2 1/4 cups (18 fl oz) reduced-sodium chicken broth
1/2 cup heavy cream
1 1/4 cups couscous (8 oz)
2 1/2 tablespoons coarsely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
  • Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
  • Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
  • Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
  • Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
  • While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
  • Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.

Tips:

  • Use fresh zucchini. Fresh zucchini has a crisp texture and a mild flavor that pairs well with the other ingredients in this dish.
  • Cook the zucchini until it is tender but still has a slight crunch. Overcooked zucchini will become mushy and lose its flavor.
  • Use a flavorful curry powder. The curry powder is the key to the flavor of this dish, so choose a blend that you enjoy. If you like a mild curry, use a Madras curry powder. For a more flavorful curry, use a vindaloo or garam masala curry powder.
  • Add vegetables to bulk up the dish. If you want to make this dish more filling, add some additional vegetables, such as chopped carrots, bell peppers, or peas.
  • Serve with your favorite sides. This dish can be served with a variety of sides, such as rice, naan bread, or yogurt.

Conclusion:

This curried zucchini couscous is a delicious and easy-to-make dish that is perfect for a weeknight meal. The zucchini is cooked until tender but still has a slight crunch, and the curry powder gives the dish a flavorful kick. This dish can be served with a variety of sides, such as rice, naan bread, or yogurt.

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