Ingredients
- 2 tablespoons olive oil
- ¼ cup minced onion
- 2 cubes vegetable bouillon
- 1 teaspoon yellow curry powder
- ½ teaspoon oregano
- 2 cups pearl (Israeli) couscous
- 2 ½ cups water
Why This Recipe Is A Must Try
This dish offers a wonderful balance of nutty, chewy Israeli couscous combined with warm and fragrant curry spices. It’s quick to prepare and makes a comforting yet vibrant meal that suits both weeknights and special occasions.
Kitchen Tips
- Toast the couscous lightly in a dry pan before cooking to enhance its flavor.
- Use vegetable or chicken broth instead of water for a richer taste.
- Stir the couscous occasionally while cooking to prevent it from sticking.
- Use vegetable or chicken broth instead of water for a richer taste.
- Stir the couscous occasionally while cooking to prevent it from sticking.
Directions
Lightly heat 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, which should take about 5 minutes. Once the onion is nice and tender, add the couscous and give it a good mix to coat it in the spices. Pour in the water, bring it all to a boil, then cover the pan and turn the heat down to low. Let it simmer, stirring now and then, until the couscous is tender and has absorbed most of the liquid, around 8 to 10 minutes. Once it’s cooked, fluff it up with a fork and it’s ready to serve.
How To Serve It Best
Serve alongside grilled vegetables or roasted chicken for a complete meal. A dollop of yogurt or a squeeze of fresh lemon juice adds brightness and balances the curry spices perfectly.
Keeping It Fresh
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 moist and fluffy.
