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Curried Couscous with Cranberry, Walnut & Feta

March 6, 2012

I’ve been debating something clever or insightful to share about couscous, or some fantastical story about the first time I made this dish, but all I can honestly say is it’s just seriously easy and seriously delicious. There are no two ways about it. It has become my goto quick and tasty meal. I can make a batch and nom on it myself for several days – whether as lunch or a small snack. Or it also makes a great bowl of dinner worth satisfaction. It would be great with some roasted chicken or shrimp as well for a little extra protein, but I find it perfectly filling and satisfying just the way it is.

But I am not kidding when I say its easy. Less than 10 minutes total start to finish. And that includes pulling everything out of the pantry. The other beautiful thing about is you can substitute in a million different ways. Sub walnuts for pecans or pine nuts, switch feta for goat cheese, and cranberries for a variety of other dried fruits. Perfectly salty & sweet – with that perfect kick of curry.


Adapted from David Lieberman
Servings: 4 sides or 2 main dishes

1 cup instant couscous
1 cup water
1 Tbs curry powder

1 tsp sugar
generous pinch of kosher salt
3/4 cup of dried, sweetened cranberries
3 Tbs olive oil
3 Tbs fresh lemon juice
1/2 cup chopped walnuts, toasted
1/2 cup fresh crumbled feta
chopped parsley (optional) 

In a small saucepan, bring the water to a boil. While heating, combine the couscous, curry, salt, sugar and cranberries in a small bowl. When the water is boiling, remove from the heat, add couscous mixture, stir and cover. Let sit for 5 minutes, then remove lid and fluff with a fork. Add olive oil, lemon juice, walnuts, feta and parsley (if desired) and give it a good toss.

It’s that simple.


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