Best 5 Curry Couscous And Quinoa Pilaf Vegetarian Recipes

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**Tantalize your taste buds with a delightful journey into the world of flavors with our Curry Couscous and Quinoa Pilaf Vegetarian Recipes!**

Embark on a culinary adventure with our carefully curated collection of vegetarian curry couscous and quinoa pilaf recipes. These dishes are not only delicious and satisfying, but also packed with wholesome ingredients that nourish your body and soul. From the aromatic blend of spices in the curry couscous to the nutty flavor of quinoa pilaf, each recipe promises a unique taste experience. Whether you're a seasoned vegetarian or simply seeking a healthier lifestyle, our recipes cater to your dietary preferences without compromising on flavor. Discover the vibrant colors, enticing aromas, and delectable textures that make these dishes true culinary gems. Join us on this delightful journey as we explore the diverse culinary landscapes of curry couscous and quinoa pilaf, one recipe at a time.

Let's cook with our recipes!

EASY CURRY COUSCOUS



Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories     Side Dish     Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

  • Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

Provided by Laura Jull

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 stalk celery, chopped
2 carrots, diced
½ cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup frozen green peas, thawed
salt to taste
ground black pepper to taste

Steps:

  • Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  • Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  • Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g

VEGETABLE CURRY COUSCOUS



Vegetable Curry Couscous image

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

Provided by Melissa Conger

Categories     Side Dish     Curry Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 16

1 teaspoon vegetable oil
½ small onion, chopped
1 small leek, cleaned and thinly sliced
1 stalk celery, thinly sliced
½ red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups chicken stock
1 carrot, grated
2 tomatoes - peeled, seeded and chopped
½ cup couscous
¼ cup golden raisins
¼ cup dried currants
1 teaspoon curry powder, or to taste
1 pinch ground turmeric, or to taste
salt and ground black pepper to taste
2 tablespoons sliced almonds

Steps:

  • Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
  • Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
  • Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g

VEGETABLE CURRY WITH COUSCOUS



Vegetable Curry with Couscous image

Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium red bell pepper, cut into thin strips
1/4 cup vegetable or chicken broth
1 tablespoon curry powder
1 teaspoon salt
1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2 cup raisins
1/3 cup chutney
2 cups hot cooked couscous or rice
1/4 cup chopped peanuts

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
  • Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 22 g, TransFat 0 g

CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)



Curry Couscous and Quinoa Pilaf (Vegetarian) image

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

Provided by Carolyn Moore

Categories     Quinoa Salad

Time 9h20m

Yield 12

Number Of Ingredients 25

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

Steps:

  • 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.
  • 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.
  • Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
  • 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.
  • 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 Facts : Calories 426 calories, Carbohydrate 60.4 g, Cholesterol 3.2 mg, Fat 16.8 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 2.8 g, Sodium 689.6 mg, Sugar 14.1 g

Tips:

  • Choose high-quality ingredients: Use fresh vegetables, aromatic spices, and flavorful grains for the best results.
  • Don't be afraid to experiment with flavors: Curry couscous and quinoa pilaf are versatile dishes that can be customized to your taste preferences. Try adding different vegetables, spices, and herbs to create unique flavor combinations.
  • Cook the couscous and quinoa separately: This ensures that both grains are cooked evenly and maintain their distinct textures.
  • Toast the spices: Toasting the spices in a little oil or butter before adding them to the dish enhances their flavor and aroma.
  • Use a good quality vegetable broth: The broth adds flavor and depth to the dish. If you don't have vegetable broth on hand, you can use water, but the flavor will be less pronounced.
  • Let the dish rest before serving: This allows the flavors to meld and the grains to absorb the liquid more evenly.

Conclusion:

Curry couscous and quinoa pilaf are delicious and versatile vegetarian dishes that are perfect for a quick and easy meal. With a variety of vegetables, spices, and herbs, these dishes can be customized to your taste preferences. Whether you're looking for a hearty main course or a flavorful side dish, curry couscous and quinoa pilaf are sure to please. Experiment with different ingredients and cooking techniques to create your own unique and delicious variations of these classic dishes.

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