Curried Coconut Couscous

Curried Coconut Couscous

Add an Asian twist to your family's Middle Eastern cuisine night! Serve couscous cooked in coconut milk and flavored with curry powder as a side dish - ready in 20 minutes!

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

6

servings

2
teaspoons olive oil
1
medium onion, thinly sliced (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon grated gingerroot
3/4
cup chicken or vegetable broth
1/2
cup canned reduced-fat coconut milk (not cream of coconut)
1
teaspoon curry powder
1/4
teaspoon salt
Dash ground red pepper (cayenne)
1
cup uncooked whole wheat couscous
1/3
cup golden raisins
  1. In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; cook 1 minute, stirring constantly.
  2. Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Makes 6 servings (2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Curry and coconut team up to make a terrific-tasting grain side dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 180mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.