Curried Coconut Couscous
Servings
4 Servings
Ingredients
- 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
Instructions
Preparation
- Heat olive oil in a 3-quart saucepan. Add curry powder and cook for a minute to release flavor.
- Add apricots, coconut milk and water, and bring to a boil.
- Stir in couscous, coconut flakes, cinnamon, orange juice, honey and salt. Combine thoroughly but quickly.
- 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.
I found this recipe works better if the couscous is cooked separately. Its fluffier. Also, if doubling or tripling the recipe, I suggest only increasing the coconut by half.
I also liked to add the coconut to the olive oil and curry to toast it a little – this requires a little more olive oil. This does add time, but its still a quick recipe and I think these slight changes are worth it.