Curry Couscous and Quinoa Pilaf (Vegetarian)

    9 hours 20 minutes

    A surefire potluck hit, this quinoa-couscous pilaf mixes fragrant curry, turmeric, almonds, and lemon with a refreshing wealth of vegetables.

    2 people made this

    Serves: 12 

    • 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 1/2 cups uncooked quinoa
    • 1 tablespoon salted butter
    • 2 tablespoons (optional) slivered almonds, or to taste
    • 5 stalks celery, finely chopped
    • 1 1/2 cups finely shredded carrots
    • 1 cup drained garbanzo beans
    • 1 cup chopped fresh parsley
    • 1/2 cup raisins
    • 3 green onions, finely sliced
    • 1 tablespoon (optional) minced preserved lemon
    • For the Dressing
    • 2/3 cup extra-virgin olive oil
    • 2/3 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
    • 1/2 teaspoon freshly ground black pepper

    Preparation:40min  ›  Cook:25min  ›  Extra time:8hours15min  ›  Ready in:9hours20min 

    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.
    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.
    3. Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
    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.
    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 flavours develop, 8 hours to overnight.

    Cook's Notes:

    You can use chicken stock in place of vegetable stock. You can use dried currants or cranberries in lieu of raisins.

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