This was pretty yummy for a side dish with chicken. I served it with these “tandoori” chicken tenders. I love pearl couscous because it’s versatile, and it’s made of tiny round noodles so my children eat it.
Curry Couscous
Servings: 4
Calories: 176kcal
Ingredients
- ½ cup pearl couscous
- ¾ cup low sodium chicken broth
- 1 teaspoon olive oil
- 1 red bell pepper (chopped)
- ½ cup shallots (chopped)
- ½ teaspoon curry powder
- ¼ teaspoon salt
- 6 tablespoon sliced almonds
Instructions
- Bring the chicken broth to a boil in a small saucepan. Add the couscous, turn down the heat to low and simmer for about 10 minutes, until couscous is tender and all the liquid has been absorbed.
- Heat the olive oil over medium heat in a small skillet. Add the curry powder and cook it for about 2 minutes until browned and fragrant. Then, add the chopped shallot, red pepper and sliced almonds. Cook until the vegetables are soft.
- Finally, stir the vegetable mixture into the cooked couscous. Stir in the ¼ teaspoon of salt.
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