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Curried Coconut Couscous

  • Duration
  • Prep Time
  • 4 servings ServingsServings


  • 1 tablespoon olive oil
  • 1-1/2 teaspoons curry powder
  • 4 dried apricots, cut into thin strips
  • 1/2 cup canned coconut milk
  • 3/4 cup water
  • 1 (5.7- ounce) box Near East Original Plain Couscous
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1 tablespoon orange juice
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt
  • Fresh mint leaves(optional)



  1. Heat olive oil in a 3-quart saucepan. Add curry powder and cook for a minute to release flavor.
  2. Add apricots, coconut milk and water, and bring to a boil.
  3. Stir in couscous, coconut flakes, cinnamon, orange juice, honey and salt. Combine thoroughly but quickly.
  4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve warm or cold, garnished with a few fresh mint leaves if desired.

Contributed by: Quick & Kosher, JAMIE GELLER

Couscous, which is a small round pasta made of semolina grain and water, is originally of North African or Berber origins. It is popular in parts of the Middle East, Algeria, eastern Morocco, Tunisia and Libya, where it is so basic that it is known as ta'aam, meaning "food." It is often served with meat or vegetable stews.