Curried Couscous

“YUMMY!! This was so easy and just delicious. I really liked the flavor of the curry and allspice. I just served this with some steamed veggies and salad. Thanks Dorothy.”

“So easy and a wonderful taste experience for this litte couscous lover. The curry and allspice are a great combination of flavors. This was our main course and I served with other steamed veggies. Thanks Dorothy.”

“Dorothy, this was a very quick and easy couscous dish. I went ahead and used 1 t. curry powder because mine is sort of mild in flavor. The curry and allspice are good in combination and I really liked the flavor. I also added some salt and pepper. I served this as a side dish with spicy grilled pork tenderloin.”

“Quick, easy and fills that empty spot quite nicely. Great when you are not sure what to eat with that salad etc and it has to be on the table in he next 5 minutes!”

“Really good, easy and perfeft with Szechuan Green Beans with Ground Pork (#298695). I used 1 cup of couscous and 1 3/4 cups of chicken broth and doubled the curry. Yummo!!”

“Love the curry flavor and it went well with the spicy grilled chicken and stir fried vegetables I served it with. I did double the amount of allspice and curry powder, and that was perfect.”

“I love couscous, I love curry & I love allspice! Why didnt I love this?? It tasted very plain to me and without spice. However, my 9 yr old enjoyed it which surprised me. I think this would be good as a base for something strong/spicy to be served over it like curried chicken etc. Thanks for posting.”

“Very good.Much more flavor than plain couscous.”

“I liked this, but it could be better and it will be once I add some fresh cilantro and chives to it.I double the seasonings and the flavor was good, but I felt it was missing something.I will make this again and i’m sure it will be wonderfull.The allspice was great.”

“The allspice makes it, I think, as I have added the supermarket curry powder by itself before and it’s not this good.Goes very well with chicken.”

“This did not knock my socks off.It was good, but based on the reviews I was expecting something with a bit more flavor. It was also pretty dry. Next time I will add more curry and all spice, and some more chicken broth.I also added peas as suggested by toni.”

“I love couscous and this went together so quickly and tastes so good that it will become one of my “go-to” recipes for many occasions. The mix of curry and allspice is excellent and will go well with just about any main dish.Thanks for a real treat, Derf! “

“I was running very late in dinner preparation so I decided to use this recipe. I used whole wheat couscous, my own homemade curry powder and freshly ground allspice. Added a sprinkle of salt at the end of cooking, and in less than 10 minutes we had a delicious sidedish. Thank you posting this recipe, Derf. (I will cut the recipe in half next time as we had too much leftover for just the two of us.)cg ;)”

“I love couscous but often find that many recipes are too fussy and complicated to work well as sides for many dishes. And yet plain couscous is just so dull.This one is perfect in that the curry and allspice combination has great flavor but doesn’t overwhelm the other flavors on the plate. I used light butter and otherwise followed the recipe.Thanks Derf.”

“I prepared this to go with Sue L’s Moroccan Kefta Kebabs, #71484, at Pierre’s suggestion.Excellent!! I really enjoy couscous and have done little in the way of flavoring it before.I used a red curry powder with a bit more heat than my usual, but it played off the allspice beautifully and made for a very good, complex flavor that complimented the keftah.I will definitely be making this dish again!Thanks!!”

“This was oddly good! I have never had couscous before, but the other day I bought a box because they looked cool! To add a little more flavor in the final product, I sprinkled it with a little salt and pepper. A very nice change! And very easy to prepare! So fast! Thanks for sharing!”

“Beautiful! For lunch today I did Orange/Molasses Glazed Chicken (Moxie #80846) and need a side dish that would counter point the sweetness of the glaze. The tangy, sort of gentle bit of this dish was perfect. I used Singapore curry powder, I thought the Indian or Pakistani curries would be a bit much but then again I don’t know. This calls for further investigation. “It’s a tough job but someone has to do it.” I buy fresh, top quality, spices and spice blends whole and grind just before use. (You wouldn’t use 3 week old vegetables. Don’t use spices that are months or even years old.) Because of this the full flavor comes through. Part of the greatness of Grandma’s cooking was she ground her spices too. Thanx for posting this great recipe. Pierre”

“sounds good will have to try”