Indian CousCous Recipe
As an Amazon Associate I earn from qualifying purchases.
This Indian Couscous recipe is fast and easy to prepare and has plenty of flavor for all the Indian food lovers at your dinner table.
Some nights, you just need to get dinner on the table fast, and yet you still want something a little different than a plain ol’ salad (the world’s healthiest “fast food” in my humble opinion).
I found myself in just such a situation recently, and this recipe was the result. This makes a wonderful side dish for chicken or a fabulous vegetarian/vegan main meal. The beans and couscous make a complete protein, so any way you eat this, it’s a pretty balanced meal (just add a few greens…)!
What Is Couscous?
Couscous is pasta! Most people think it’s an exotic grain, but it’s not. It’s simply pasta cut very, very small to look like a grain. Because of this, it’s treated as a grain when paired with other ingredients. Like other kinds of pasta, it comes in two ways. Made with white wheat or whole wheat. This recipe uses the latter.
How Do You Make Couscous?
Couscous is incredibly easy to make. While each package may have its own set of instructions, it’s pretty similar to making rice. Only, with the packages I’ve purchased so far, you don’t have to actually boil the couscous. You just boil the water, add the couscous, turn off the heat, cover the pot and let it sit. It doesn’t get much easier than that!
What To Serve With Couscous
Pairings for couscous are about as varied as the number of ingredients you can add to it. Think of it as a grain when considering pairings. It will pair with any type of meat or fish. It’s great mixed as a salad with additions such as vegetables or small pieces of meat or beans. The more important thing is to consider what you are flavoring your couscous with. That will be more important for pairings than the couscous itself. In the case of this Indian couscous recipe, it would go super well with a Tandoori chicken, some Naan, and maybe a salad or some lentils.
More Healthy Indian Food Recipes
Indian Couscous Recipe
Indian CousCous Recipe
- 28 oz. can diced tomatoes (no sugar added)
- 15 oz. can light coconut milk
- 15 oz. can chickpeas (drained/rinsed, no sugar added)
- ½ cup golden raisins
- 1 tsp. curry powder
- ½ tsp. ground cinnamon
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. ground cumin
- ¼ tsp. salt
- 1 ½ cups dry whole wheat couscous
- Combine everything in a large pot EXCEPT the couscous.
- Stirring frequently, bring the mixture to a soft boil.
- Stir in couscous and immediately remove the pot from heat and cover with a lid.
- Let sit for 15 minutes, then stir, cool slightly and serve.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
Looking to stock your freezer for busy weeknights?
I wrote the book! Grab a copy of my book, Clean Eating Freezer Meals on Amazon here, or at select bookstores nationwide!
Did you make one of my recipes?
Tag @graciouspantry on Instagram or post your pic on Facebook! I love to see my recipes in action!
What a great couscous recipe! I’m always struggling to make the grains I eat more exciting, it can be so easy to get stuck in a rut. Of course, when coconut milk is added it becomes a bit more difficult to say no 😉 Thanks for the recipe!
Emilia – I’d have to agree about the coconut milk. Hope you enjoy the recipe!
Is cous cous a grain? I thought it was made from wheat similiar to pasta? Love love love this blog!
Christina – The coconut milk really makes the flavor on this. I would simply try a different recipe. But if you really want to try, maybe some regular milk and dried coconut? I’m not sure. Wish I could be more help.
Luv2teachu – Yes you could!
This is wonderful! Thank you.
Andrea – Glad you like it!
Bette – Wonderful! Glad you enjoyed it!
Lisa – No I have not. But you could experiment with other beans.
Elle – I hope you enjoy it!
Masseyc – Fantastic! Thanks for the feedback!
this is sooo good!! the raisins add the perfect hint of sweetness. delicious!
Steph – Glad you enjoyed it!
How long will this stay for in the fridge? Can it be frozen? It was so good, again, you never disappoint 🙂 love your recipes !
Bridalquinn – I see no reason why it can’t be frozen. I wouldn’t thaw in a microwave though. Just set on the counter or in the fridge to defrost. Glad you liked it!
Nicole – Yes, I would cook the rice first. You can also try quinoa.
just had this for dinner (again!), and it’s one of our favorites! I pureed some for the baby – it was a big hit. thanks again for all you do!
Wow! That’s great!
are you able to freeze this and defrost and reheat as a quick meal, or would it go a funny texture with the cous cous?
Jess – If you don’t overcook the pasta initially, it should be just fine.