This is dangerous. Dangerous for anyone in your house who does not like couscous or the smell of curry. Why? Because you’ll be making it every single day for the foreseeable future, so they will either eat it or enjoy a steady diet of acronyms, including but not limited to, DIY and PB&J. The smell of curry though…well there’s no escaping that, thank the Hindu gods.
I kid you not, there have been stretches of time, where we have had this every single day. It’s really hearty, very healthy and insanely delicious. Oh, and one more thing:
You can vary the spice as much as you like. The sources of heat are chili flakes and cayenne, so you can add as much as you like. Also, feel free to go a little light on the heat when you try it the first time, because it is AWESOME with Frank’s Red Hot.
This dish is incredibly versatile – you can add or change anything, and it’s very forgiving. After many different attempts and methods, we’ve decided on this version as the best.
We eat it as a meal, although it would be great for a potluck or as a side dish too. It’s really good hot, but it’s also delicious cold or at room temperature. When Chris brings it into work he always has to share it. ‘Nuff said.
To make a HUGE bowl of Spicy Couscous with Curried Vegetables you’ll need:
- 2 tbsp of olive oil
- 1 tbsp of curry (whichever blend you like)
- 1 tsp of cinnamon
- 1/2 tsp of salt
- 1 good dose of black pepper
- 1 tsp of chili flakes
- 1 large sweet potato, cubed (don’t bother peeling it)
- 1 onion, diced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 5 cloves of garlic, crushed (your eyes do not deceive you…I said 5 and I meant it)
- 1 red pepper, diced
- 6 green onions, finely chopped
- 1 (19 oz) can of black beans, drained and rinsed well
- 1/2 cup frozen corn kernels
- 1 clove of garlic crushed
- 3-4 tbsp fresh, peeled, minced ginger root
- 1-1/2 cups of chicken stock
- 1 cup whole wheat couscous
- 1/4 tsp cayenne
- 1/4 tsp salt
- 4 tbsp balsamic vinegar
- Preheat your oven to 425 degrees.
- Combine the olive oil, curry, cinnamon, salt, black pepper and chili flakes in the bottom of the bowl. Prepare the sweet potato, onion, carrots, celery and garlic, place it all in the bowl and give it a good toss. Spread it out on a cookie sheet (don’t worry if it’s not a single layer – it’s more of an easy way to cook the veggies, not meant to make them crunchy or anything.) Leave them in the oven for about 20 minutes, or until the sweet potato is soft in the centre. Toss it on the cookie sheet once while it’s cooking, around the 10 minute mark.
- While that’s in the oven, prepare the red pepper, green onion, black beans, frozen corn kernels, garlic and ginger, and place it all in the unwashed bowl you tossed the other veggies in. Mix it all up and the gaze upon it’s beauty. It’s really pretty.
- Measure your chicken stock, cayenne and salt into a small pot. Bring it to a boil. Add 1 cup of couscous, stir it, then remove it from the heat. Let it sit, covered, for 3-5 minutes, or until all the liquid is absorbed. Yeah, it’s that easy to make couscous.
- Add the cooked veggies to the raw in the bowl. Flake your couscous with a fork to break it up. Mix it well.
- Add the balsamic and stir it very well, until it’s all mixed up.
- Serve it with a little Frank’s Red Hot.
- Brag it up.
Now, if you’re heading out to potluck with this winner, make sure to write down the link to this page! You will get asked for the recipe. And if you don’t, you should tell them to check out some other f-words not found on this blog. Ha!