This curried couscous with jeweled fruit is an easy side dish that is not only delicious and healthy, but it’s also beautiful to look at with the orange hue from the curry, the dark raisins, and bright red pomegranate seeds. It’s an unexpected holiday side dish.
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I like to serve this dish with a Fennel And Orange Salad, Lemon Herb-Roasted Chicken, and Sauteed Haricots Verts.
Couscous has to be one of the easiest grains to make. I mean, you literally boil liquid and pour it over the couscous and allow the couscous to absorb it. What could be easier than that?
WHAT IS COUSCOUS?
Couscous is a tiny pasta made from wheat or barley. It becomes fluffy when cooked, has a firm texture, and is great for a quick side dish or to use as a stuffing for vegetables.
Couscous comes in three sizes: Moroccan – the smallest in size and ‘cooks’ by soaking and absorbing boiling liquid; Israeli – also called pearl couscous and cooks in about 10 minutes; Lebanese – the largest in size and also takes the longest to cook.
WHAT’S NEEDED TO MAKE THIS RECIPE?
- Butter and olive oil – for flavor and to saute the vegetables
- Onion and garlic – to add another layer of flavor
- Curry powder – I used a mild curry powder but if you want heat, choose one that packs more spice
- Chicken stock and dry white wine – this is what will ‘cook’ the couscous and rehydrate the raisins.
- Couscous – I used the smaller Moroccan variety. You can use any size couscous that you like, but you’ll have to adjust the amount of liquid used and the cooking time.
- Raisins and pomegranate seeds – these add texture and are the ‘jewels’ in the dish.
HOW DO I GET THE SEEDS OUT OF A POMEGRANATE
Pomegranate seeds are delicious, but getting them out of their pod can seem daunting. You can always buy them ‘ready-to-eat’ at a premium. Despite the cost, it is a time saver.
But there is an easy way to get those yummy, ruby seeds out. Simply cut the pomegranate in half. Fill a bowl partially with water. Grab a wooden spoon and, cut side down, whack the outer shell, and watch the seeds cascade down into the water. The seeds will sink to the bottom and any white membrane that falls out will float – which you can remove with a spoon. Then drain your pomegranate seeds in a colander and enjoy! Easier than you thought, huh?
Looking for more holiday side dishes? Here are a few to try:
- Easy Butternut Squash Soup
- Autumn Salad
- Sweet Tzimmes
- Yankee Herbed Bread Stuffing
- Marmalade Rum Glazed Carrots
CURRIED COUSCOUS WITH JEWELED FRUIT
- Total Time: 35 minutes
- Yield: Serves 6
This curried couscous with jeweled fruit is an easy side dish that is not only delicious and healthy, but it’s also beautiful to look at with the orange hue from the curry, the dark raisins, and bright red pomegranate seeds. It’s an unexpected addition to your Holiday meals.
1 tablespoon butter
1 tablespoon olive oil
½ cup finely minced yellow onion
1 large garlic clove, finely minced
1 teaspoon curry powder
¾ cup chicken stock
¼ cup dry white wine
½ teaspoon Kosher salt
½ teaspoon black pepper
⅓ cup raisins
1 cup couscous
1 cup fresh pomegranate seeds
In a large skillet, melt the butter over medium-high heat. Add the butter and melt, stirring often.
Add the onion and garlic. Saute, stirring constantly, until the onion is translucent – about 7 minutes. Stir in the curry powder and saute until fragrant – about 1 minute.
Pour in the chicken stock, white wine, salt, pepper, and raisins.
Bring to a full boil.
Remove from the heat.
Stir in the couscous. Cover the pan and set aside for 10 minutes.
When all the liquid is absorbed, fluff the couscous with a fork and add the pomegranate seeds.
Taste for seasonings.
Serve either warm or room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Saute, boil
- Cuisine: Middle Eastern
Keywords: curried couscous with jeweled fruit, side dish recipes, couscous, pomegranate, Middle Eastern food, holiday sides, holiday side dishes, holiday recipes