I know, I know, another curry recipe? I will try to get some new flavors up in this blog, but this is really a keeper. Greg and I ate this entire dish before I even had a chance to serve it, and I already have ideas for how to make it even more awesome next time.
Curried Israeli Couscous Salad
- 1 cup Israeli couscous
- 2 cups vegetable broth
- 1 tbsp sweet curry powder
- 1 tsp black pepper
- 1 bunch green onions, chopped
- 1/3 cup raisins
- 1 tbsp lemon juice
- zest of one small lemon
Bring the vegetable broth, curry powder, and black pepper to a boil in a medium saucepan. Add the couscous, reduce heat, cover, and cook for 10-12 minutes. Transfer the couscous to a serving dish. Add the chopped green onions, raisins, lemon juice, and lemon zest.
I have a cold, thanks to my darling husband, and will be spending my evening on the couch drinking tea and trying to drain my head.