Couscous is so versatile. It is a base that is like a blank canvas. You can make it savory, sweet, spicy, creamy, and more. I enjoy both the smaller regular and the larger Israeli/pearl types. I used the smaller regular kind for this curried walnut couscous recipe. I made it for a few reasons. One was because I had a craving for curry. I spotted a new Indian restaurant was opening nearby and it got me thinking about curry.
I want to learn more about Indian food. I have had it on a few occasions and very much enjoyed every single bite. The spices and curries are a feast for the senses. The aromas, flavors, and colors are wonderful. It will be fun to explore Indian cuisine and cook it at home.
This couscous is a really quick dish to make. It is less than 15 minutes of actual cooking time. A few more prep minutes to measure out the ingredients and chop the walnuts and you have a side dish in about 20 minutes. I clipped the original recipe from a Publix flyer a few years ago and added it to my recipe book. It can also be found on the Publix website. I adapted it to reflect my method of preparation.
Do you make any curry dishes? Are they mild or spicy? I want to find recipes for all types. Then I can get to cooking and share the good recipes here. Stay tuned!
Print Curried Walnut Couscous
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon curry powder
- 1 1/2 cups boiling water
- 1 cup couscous (uncooked)
- 1/4 golden raisins
- 1/2 teaspoon kosher salt
In a medium saucepan, add walnuts, brown sugar, and butter. Cook over medium heat until butter melts, stirring often. Cook an additional 2 to 3 minutes, stirring continuously, until thoroughly heated.
Add the boiling water, couscous, and salt to the pan. Stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve.