Blog Image

Quick Curried Couscous Skillet

Apricots and goat cheese add panache to this speedy dish.

Ingredients

    • 1 1/2 cups (375 mL) sugar snap peas
    • 1/2 small red onion
    • 1/2 cup (125 mL) dried apricots
    • 1 orange
    • 1 1-in (2.5 cm) piece peeled fresh gingerroot
    • 1 tbsp (15 mL) olive oil
    • 1 tbsp (15 mL) curry powder
    • 1 1/4 cup (300 mL) low-sodium vegetable broth
    • 1 cup (250 mL) uncooked whole-wheat couscous
    • 1/2 cup (125 mL) loosely packed fresh cilantro, divided
    • 1 lemon
    • 1/2 cup (125 mL) sliced almonds, toasted, divided (see Cook'’s Tip)
    • 2 oz (60 g) goat cheese, crumbled
    • Grilled Pita Wedges (optional, see Cook'’s Tip)

Directions

  1. Trim peas and cut in half on a bias using Santoku Knife; coarsely chop onion and cut apricots into strips. Zest orange to measure 1 tbsp (15 mL) and grate ginger to measure 2 tsp (10 mL) using Microplane® Zester; set zest aside.
  2. Heat oil in (12-in./30-cm) Skillet over medium heat 1–-3 minutes or until shimmering. Add peas, onion and apricots. Cook 1-–2 minutes or until onion is translucent, stirring frequently. Stir in ginger, curry powder and salt. Cook 10–-20 seconds or until fragrant.
  3. Stir broth and orange zest into Skillet. Bring to a boil; remove Skillet from heat and stir in couscous. Cover and let stand 5 minutes. Meanwhile, coarsely chop cilantro and juice lemon using Juicer to measure 1 tbsp (15 mL). Add half of the cilantro, lemon juice and half of the almonds to Skillet.
  4. Stir couscous mixture using Small Mix ‘N Scraper®. Divide couscous among serving plates and top with goat cheese, remaining cilantro and remaining almonds. Serve with Grilled Pita Wedges, if desired.