Skip to main content
Epicurious

Curried Couscous

Image may contain Food Stuffing and Plant

Recipe information

  • Yield

    8 Servings

Ingredients

2 large dried chiles (such as guajillo or ancho) stemmed, seeded
1 jalapeño, seeded, finely chopped
1 garlic clove
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
1 tablespoon finely chopped peeled ginger
1 teaspoon coriander seeds
1 teaspoon finely grated lime zest
2 tablespoons olive oil
4 cups low-sodium vegetable broth
Kosher salt
2 cups couscous

Preparation

  1. Step 1

    Place dried chiles in a small bowl; add hot water to cover and soak until softened, 10–15 minutes. Drain chiles; discard soaking liquid. Place chiles in a food processor; add jalapeño, garlic, cilantro, onion, ginger, coriander seeds, and zest and purée, scraping down sides as needed, until a smooth paste forms, about 3 minutes. DO AHEAD: Red curry paste can be made 3 days ahead. Cover and chill. Paste can be frozen for up to 3 months.

    Step 2

    Heat oil in a large pot over medium heat. Add curry paste and cook, stirring constantly, until paste is very fragrant, about 2 minutes. Add broth, season with salt, and bring to a boil. Reduce heat to low and simmer gently until flavors meld, about 5 minutes. Remove pot from heat and sprinkle in couscous. Cover tightly and let stand for 5 minutes. Remove lid and fluff with a fork.

Nutrition Per Serving

1 serving contains: Calories (kcal) 230 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 150 Dietary Fiber (g)  41 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 150
TagsCouscousPastaGuajillo ChileChileVegetableAncho ChileSideDairy FreeNut FreeVeganVegetarianDinnerBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.