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Epicurious

Curried Couscous

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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
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