Rice is generally my go-to curry accompaniment, but lately I’ve bean all about couscous and using it in as many delicious ways as possible, whipping up dishes like vegetable tagine, Moroccan couscous, and even couscous soup. It occurred to me that couscous would make a great stand-in for rice in a curry, and boy was I right! You could probably serve just about any curry with couscous and it would be delicious, but I created this curry recipe specifically with couscous in mind. It features a delicious medley of spicy flavors, including lots of veggies and even a burst of sweetness from raisins.
Ingredients You’ll Need
Olive oil. Other high heat oils such as vegetable oil or corn oil could be substituted, if needed. Onion. Carrots. Red bell pepper. Swap this out with another color of sweet bell pepper (yellow or orange) if you’d like! Garlic. Spices. You’ll need a mix of garam masala, curry powder, ground cumin, and ground ginger. You can find them all in the spice aisle of most grocery stores. Crushed tomatoes. Canned tomatoes. Canned chickpeas. Cauliflower. Raisins. These will add a burst of sweetness to the curry. Other dried fruits can be substituted. Dried cherries, currants, or even apricots would work! Couscous. You should be able to find dried couscous near either the pasta or rice at the supermarket. I used basic semolina couscous for this recipe, but feel free to switch things up. You could use whole wheat couscous or Israeli couscous (also known as pearl couscous). Need a gluten-free option? Skip the couscous and use rice or quinoa instead! Salt. Fresh cilantro. Not a fan of cilantro? Swap it out with flat leaf parsley!
Tip: If you like your curries to have a little heat, try adding some cayenne pepper or your favorite hot sauce.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Serve the curry over the couscous, and give each serving a sprinkle of fresh cilantro. Dig in and enjoy!
Leftovers & Storage
If possible, store the curry and couscous separately in airtight containers in the fridge. The curry can be reheated in the microwave or in a pot on the stove. The best way I’ve found to reheat couscous is by placing it in a microwave-safe bowl, covering it with a wet paper towel, and microwaving it for a few minutes until hot.
More Curry Recipes
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