Draw Raves with this Luscious Curried Couscous Stir Fry!

Couscous (KOOS-koos) is widely consumed in the Middle East and a staple throughout North Africa, where couscous is the national dish of countries, such as Morocco and Tunisia.

In the 2008 cult classic, “Pineapple Express,” couscous was described as a food so nice, they named it twice and indeed this quick cooking type of pasta is gaining in popularity.

While the granules may look like grains, couscous is actually a form of pasta made by rolling durum wheat flour (semolina) with salted water to form small kernels. Couscous is a light, tasty and very convenient ingredient, as it cooks in just five minutes.

Israeli couscous consists of granules that are much larger, about the size of small pearls. Like its smaller counterpart, Israeli couscous is made from semolina, however it is toasted, rather than dried. This gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected dimension to the dish. This is my preferred type of couscous.

Curried Couscous Stir-Fry Apricots, Cranberries and Pistachios is a luscious marriage of sweet and savory veggies, spice and fruit that tantalizes the tastebuds!

Fresh broccoli florets, apricots and cranberries are braised with aromatics and dry sherry, blended with cooked couscous and finished with the flavorful Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus, topped with and pistachios.

Marukan Yuzu Ponzu imparts the tart flavor of the Japanese yuzu citrus fruit. Somewhat like grapefruit with overtones of mandarin orange, Marukan Yuzu Ponzu delivers an unmistakable complexity flavor and balance.

Curried Couscous, Apricots, Cranberries and Pistachio Stir Fry
6 Servings

1 1/2 cups Israeli couscous (dry)
2 1/4 cups vegetable broth
1 Tablespoon olive oil
1/4 teaspoon crushed red chili
1 clove garlic, minced
3 scallions sliced inc. all but 2” of green
3 cups broccoli florets, sliced
1/3 cup dry sherry
1/2 teaspoon turmeric
1/3 cup Marukan Yuzu Ponzu Premium Soy Dressing w/Yuzu Citrus
1/3 cup diced dried apricots
1/3 cup dried cranberries
1/3 cup raw or roasted, unsalted pistachios

In a small saucepan over medium-high heat, bring broth to a boil and add couscous. Reduce heat, simmer 10 minutes. Set aside. Heat olive oil and crushed chili over medium high heat in a 10” wok or frying pan. Add garlic and scallions, saute` 2 minutes and add florets. Reduce heat to medium low, cook just until broccoli is crisp tender and add apricots and cranberries. Simmer a few minutes to plump fruit and add cooked couscous, turmeric and Ponzu.  Mix thoroughly and keep warm until ready to serve.

Nutrition Analysis, per serving: 2 cups
Calories 267 Protein  7g, Carbohydrates  32g, Fiber 0g, Fat 4g, Cholesterol 0mg, Calcium 46mg, Sodium 797mg

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter

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