Curry Couscous and Quinoa Pilaf (Vegetarian)

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

Curry Couscous And Quinoa Pilaf (Vegetarian) Ingredients

• 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? cups uncooked quinoa

• 1 tablespoon salted butter

• 2 tablespoons slivered almonds, or to taste

• 5 stalks celery, finely chopped

• 1? cups finely shredded carrots

• 1 cup drained garbanzo beans

• 1 cup chopped fresh parsley

• cup raisins

• 3 green onions, finely sliced

• 1 tablespoon minced preserved lemon

• ? cup extra-virgin olive oil

• ? 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

• teaspoon freshly ground black pepper

How to Make Curry Couscous And Quinoa Pilaf (Vegetarian)

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 flavors develop, 8 hours to overnight.

Curry Couscous And Quinoa Pilaf (Vegetarian) Nutritions

• 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

• ServingSize:

• Sodium: 689.6 mg

• Sugar: 14.1 g

• TransFat:

• UnsaturatedFat: