Couscous is so versatile. It is a base that is like a blank canvas. You can make it savory, sweet, spicy, creamy, and more. I enjoy both the smaller regular and the larger Israeli/pearl types. I used the smaller regular kind for this curried walnut couscous recipe. I made it for a few reasons. One was because I had a craving for curry. I spotted a new Indian restaurant was opening nearby and it got me thinking about curry.
I want to learn more about Indian food. I have had it on a few occasions and very much enjoyed every single bite. The spices and curries are a feast for the senses. The aromas, flavors, and colors are wonderful. It will be fun to explore Indian cuisine and cook it at home.
This couscous is a really quick dish to make. It is less than 15 minutes of actual cooking time. A few more prep minutes to measure out the ingredients and chop the walnuts and you have a side dish in about 20 minutes. I clipped the original recipe from a Publix flyer a few years ago and added it to my recipe book. It can also be found on the Publix website. I adapted it to reflect my method of preparation.
Do you make any curry dishes? Are they mild or spicy? I want to find recipes for all types. Then I can get to cooking and share the good recipes here. Stay tuned!
Curried Walnut Couscous
Ingredients
- 1/2 cup walnuts roughly chopped
- 1 tablespoon light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon curry powder
- 1 1/2 cups boiling water
- 1 cup couscous uncooked
- 1/4 golden raisins
- 1/2 teaspoon kosher salt
Instructions
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In a medium saucepan, add walnuts, brown sugar, and butter. Cook over medium heat until butter melts, stirring often. Cook an additional 2 to 3 minutes, stirring continuously, until thoroughly heated.
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Add the boiling water, couscous, and salt to the pan. Stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve.
Recipe Notes
A recipe for couscous made with walnuts, golden raisins, and curry powder.
Jen @ Juanita's Cocina says
July 10, 2012 at 9:30 amYou know, I don’t really make curry dishes, but I have curry powder, so there’s NO excuse! This looks YUM!
Renee says
July 11, 2012 at 10:40 amThanks Jen! Then we can both explore using curry powder more and learning about curry dishes.
sunithi says
July 10, 2012 at 1:52 pmOoh ! this looks delish ! Love walnuts, curry and couscous so this will be on my *make * list ! Thanks for sharing 🙂
Renee says
July 11, 2012 at 10:41 amThanks Sunithi! I need to check out your site for more curry recipes.
Baker Street says
July 11, 2012 at 1:44 amI do make curry dishes but most of them are mild! Curried couscous is such a fantastic idea, Renee! 🙂
Renee says
July 11, 2012 at 10:41 amThank you! This recipe is mild (at least it was with the curry powder I used) so you should like it.
Carla says
July 11, 2012 at 10:56 pmI’ve never had couscous before. I almost bought it once, but then I realized I had probably 3 different kinds of rice in the pantry haha I love Indian food as well! And walnuts? I don’t cook enough with them.
I have a recipe for chicken curry I made all the time in college. I’ve made it with anything and everything – chicken, beef, butternut squash, potato, mushrooms, carrots, peas, broccoli, pretty much whatever I had at the time. Sauce is mild (and also published in a cookbook! Collection of college recipes). Here’s the link. Just um pretend the picture looks good: http://www.chocolatemoosey.com/2007/09/27/what-ive-been-up-to-this-semester/
Renee says
July 12, 2012 at 3:55 pmThank you so much for the curry recipe Carla. You should try couscous. I am sure you would love it.
Choc Chip Uru says
July 13, 2012 at 6:58 amA deliciously flavoursome dish 😀
Cheers
CCU
Renee says
July 13, 2012 at 1:55 pmThanks! It is full of nice flavors that go so well with each other.