Curry Couscous and Quinoa Pilaf (Vegetarian)

A surefire potluck hit, this quinoa-couscous pilaf mixes fragrant curry, turmeric, almonds, and lemon with a refreshing wealth of vegetables.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 426 Calories

Ingredients

• 1 teaspoon salt
• ½ cup raisins
• ½ teaspoon freshly ground black pepper
• 3 cups water
• 6 tablespoons honey
• 1 teaspoon salt, or to taste
• 1 cup chopped fresh parsley
• 1 teaspoon curry powder
• 4 cups vegetable stock
• 1 teaspoon olive oil
• 1 tablespoon dry vegetable soup mix
• 5 stalks celery, finely chopped
• 1 tablespoon salted butter
• ⅔ cup extra-virgin olive oil
• 2 tablespoons curry powder, or more to taste
• ⅔ cup apple cider vinegar
• 1 tablespoon turmeric powder
• 2 cups uncooked couscous
• 1 ½ cups uncooked quinoa
• 2 tablespoons slivered almonds, or to taste (Optional)
• 1 ½ cups finely shredded carrots
• 1 cup drained garbanzo beans
• 3 green onions, finely sliced
• 1 tablespoon minced preserved lemon (Optional)
• 2 tablespoons turmeric powder

Recipe Instructions

Step 1

Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.

Step 2

Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.

Step 3

Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.

Step 4

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.

Step 5

Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.