Couscous with a Kick
Looking for a side dish that's anything but boring? This Curried Israeli Couscous is a delightfully unique twist on a Middle Eastern classic. Packed with rich yellow curry, plump currants, and crunchy cashews, this dish is so flavorful you might just forget it’s a side! It’s the perfect, unexpected partner for a weeknight dinner or a summer picnic.
Equipment
- Fork
- spoon
- Measuring cups and spoons
Ingrediënten
- 173 g dry Israeli couscous
- 36 g currants
- 35 g cashew pieces
- 2 g dried parsley or 12 g fresh
- 1 tsp yellow curry powder
- 470 ml water salted to taste
- 60 ml extra-virgin olive oil
- Salt and pepper to taste
Instructies
- Bring the salted water to a boil in a large pot.
- Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
- Fluff with a fork.
- Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
- Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
This couscous pairs well with grilled vegetables or a light protein like chickpeas or tofu. For a heartier meal, serve it alongside roasted chicken or fish.
Wine Advice:
The earthy spices and nutty flavors of this couscous call for a wine that can handle its complexity. A dry white wine like a crisp Sauvignon Blanc from New Zealand is a fantastic choice; its zesty acidity will beautifully cut through the richness of the cashews and complement the curry notes. For a fun, off-the-beaten-path pairing, try a slightly sweeter Riesling from Germany. Its subtle fruitiness will bring out the sweet flavors of the currants.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.3 g
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