15-Minute Curried Couscous

Ingredients

• 1 cup Moroccan Couscous (fine grain, golden color)
• 1 cup Water (for cooking couscous)
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 1 teaspoon Curry Powder (mild or medium heat, according to taste)
• 1 tablespoon Lemon Juice (freshly squeezed)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 1 cup Mixed Crunchy Vegetables (diced red bell pepper, cucumber, and carrot (or any crisp veg))
• 2 tablespoons Raisins (golden raisins add sweet contrast)
• 2 tablespoons Sliced Almonds (toasted for extra crunch)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Cook the Couscous

   Bring 1 cup of water to a boil in a small saucepan, add a pinch of salt, then stir in the couscous. Cover, remove from heat, and let sit for 5 minutes.

   Time: PT5M

   Temperature: 100°C

2. Fluff the Couscous

   Uncover the pot and fluff the couscous with a fork to separate the grains.

   Time: PT1M

3. Prepare the Curry Dressing

   In a mixing bowl, whisk together olive oil, curry powder, lemon juice, salt, and black pepper until emulsified.

   Time: PT2M

4. Combine Couscous and Dressing

   Transfer the fluffed couscous to the mixing bowl and toss gently to coat evenly with the curry dressing.

   Time: PT2M

5. Add Vegetables and Extras

   Stir in the diced crunchy vegetables, raisins, toasted almonds, and chopped cilantro (if using) until everything is well mixed.

   Time: PT3M

6. Serve

   Transfer to a serving platter or bowl and enjoy immediately, or chill for up to 2 hours for a colder salad.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g