THE RECIPE JOURNAL · Side Dish
Couscous from Israel with Curry
This vibrant dish brings together the fluffy texture of couscous with the warm, aromatic flavors of curry for a delightful meal. Perfect for a quick lunch or a cozy dinner, it’s both simple and full of exciting taste.
FROM THE KITCHEN • Couscous from Israel with Curry
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a saucepan over medium heat. Toss in the chopped onion, bouillon cubes, curry powder, and oregano. Stir everything together, breaking up the bouillon cubes as the onion softens—this should take about 5 minutes. Once the onion is nice and tender, add the couscous and give it a good mix to coat the grains with all those spices. Pour in the water, turn up the heat to bring it to a boil, then cover the pan and lower the heat to a gentle simmer. Let it cook, stirring every now and then, until the couscous is tender and has soaked up the liquid, which usually takes around 8 to 10 minutes. When it’s done, fluff it up with a fork and it’s ready to serve!
Why you’ll love it
This dish combines the light, fluffy texture of couscous with warm, aromatic curry flavors. It’s a quick and satisfying meal that brings a taste of the Middle East with a comforting twist. Perfect for busy days or when you want something both simple and flavorful.
How to serve
Serve alongside fresh chopped herbs like parsley or cilantro for brightness. A dollop of yogurt or a squeeze of lemon juice can add a nice tang. This dish pairs well with grilled vegetables, roasted chicken, or a simple salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to keep the couscous fluffy and moist. Avoid overcooking when reheating to prevent it from becoming mushy.
