Curried Couscous…

“Couscous-the food so nice they named it twice.”

-Dale Denton

 I often feel that couscous is underrated. It is so easy to prepare and with a little imagination, you can spice it up to go with any dish you choose or let it sit centre-piece on your buffet table.


The cumin and garam masala infuse a lovely Indian aroma to couscous.


The mixed peppers add great colour and crunch.


  • 100g couscous
  • 200ml vegetable or chicken stock
  • 2 cloves garlic, minced
  • ½ red onion
  • ½ pepper (mix red & green)
  • ½ cumin seeds
  • ½ garam masala
  • 1 small lemon
  • 3 tbsp olive oil
  • 2 tbsp coriander


Coat the couscous with the sautéed vegetables.


Love the freshly squeezed lemon juice with the stock and olive oil.


  1. Heat 1 tbsp of olive oil to sauté pan, add the cumin, warm the spice.
  2. Add garlic, onion, then the peppers and sauté till soft.
  3. Sprinkle on the garam masala.
  4. Stir in and coat couscous.
  5. Add 2 tbsp of olive oil and lemon juice.
  6. Pour the boiling stock onto the couscous, stir and cover.
  7. When the couscous is ready, taste, season and scatter with fresh coriander leaves.


Fluffed up and ready to serve!


This couscous combination is great with my Indian-Spiced Spatchcock Chicken.

Couscous is a winner for me,

Frances 🍴


11 thoughts on “Curried Couscous…

  1. Pingback: Indian-Spiced Spatchcock Chicken… | Loving Leisure Time

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