Curry Couscous And Quinoa Pilaf (Vegetarian) - cooking recipe

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 1/2 cups uncooked quinoa
    1 tablespoon salted butter
    2 tablespoons slivered almonds, or to taste (optional)
    5 stalks celery, finely chopped
    1 1/2 cups finely shredded carrots
    1 cup drained garbanzo beans
    1 cup chopped fresh parsley
    1/2 cup raisins
    3 green onions, finely sliced
    1 tablespoon minced preserved lemon (optional)
    For the Dressing:
    2/3 cup extra-virgin olive oil
    2/3 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
    1/2 teaspoon freshly ground black pepper
Preparation
    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.
    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.
    Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
    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.
    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.

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