This loaded curry couscous is packed with potatoes, broccoli, and kidney beans, with an amazing Greek yogurt curry sauce. This delicious dish is the perfect meal on a busy day when you need something tasty and filling ready to grab from the fridge!
Loaded Curry Couscous
I have some big news.
This weekend we moved!!! Never in our married life have Andrew and I had this much space! It’s not like we moved into a mansion or anything, but our new little home has that extra space we’ve craved for years! We are so excited for Mary Jeanne to finally have a backyard to play in. Besides the yard, MJ is probably most excited about her PINK room. (She chose the color, I wholeheartedly approved!)
The reason I share about our move this weekend is because the recipe I have for you today was an absolute lifesaver during the craziness of packing up our life and moving it somewhere else. (Totally not far from where we were living, but STILL! Packing is such a time consuming chore, isn’t it?)
Anyway, we really didn’t have much time to stop and think about meals, and we probably would have gone the whole day without eating had we not had this delicious dish in the fridge!
I made my Loaded Curry Couscous before things got crazy on Saturday morning, and this dish was exactly what we needed come mealtime! Full of creamy potatoes, red kidney beans, and broccoli, this couscous dish was the perfect all-in-one meal for our crazy weekend. All we had to do was take a bowl and fill it up with this fabulous dish, and then we were set until the next meal. Which Andrew and I both kept looking forward to, because this curry couscous is the kind of meal that keeps you thinking about it and wanting more! And I swear it tastes even better the next day.
The curry sauce for this dish is a favorite of mine! The base is Greek yogurt. If you’re looking to make this vegan, simply use one of the amazing vegan Greek yogurts out there. Done! A vegan meal.
If you’re gluten free, I have a feeling this dish would be pretty awesome with quinoa substituted for the couscous. I haven’t tried it, but I plan to! If you make this recipe gluten free with quinoa, let me know how you like it!
Also, curry powder is pretty obviously a crucial ingredient in this recipe. I think it’s a necessary spice to have in your collection because it’s soooo versatile! And you’ve got to have a curry powder on hand that you just love. It can be hard to find a curry powder that you’re crazy about because there are so many different flavors and varieties out there, ranging from sweet to spicy and everything in between!
Here is my very favorite curry powder. I have tried so many, and this is always the one I come back to. Apart from the gorgeous color, this curry powder is just the perfect combination of sweet and slightly, slightly spicy. It’s also suprisingly smooth, even creamy! It just has that wonderful silky feel and taste when mixed with coconut milk or yogurt. YUMMM!!!!!! I’m obviously a fan! I completely recommend this curry powder if you’re searching for a good, versatile curry powder.
Make this healthy and filling Loaded Curry Couscous this week! I hope it’s the lifesaver for you on a busy night or weekend that it was for us!
Loaded Curry Couscous
For the broccoli:
- 2 cups broccoli, chopped to small florets
- ¼ tsp sea salt
- 1 Tbsp olive oil
For the potatoes and onion:
- 2 Tbsp olive oil
- ¾ tsp sea salt
- 1 small onion, chopped
- 4 small potatoes, preferably Red or Yukon Gold, diced to 1/3 inch pieces
- 1/3 cup water
For the couscous:
- 1 ½ cup couscous, rinsed
- 1 ½ cup water
- ½ tsp sea salt
- ½ cup yogurt sauce, recipe below
- 1 15 oz can dark red kidney beans, drained
- 1/3 cup cilantro, minced
- 2-4 Tbsp dried cherries, diced (or other dried fruit)
For the yogurt sauce:
- 1 cup Greek yogurt
- 4 Tbsp water
- 4 Tbsp olive oil
- 1 tsp sea salt
- 1 ½ -2 tsp curry powder (depending on brand and preference)
- 3 Tbsp brown sugar
Sauté the broccoli
- In a large skillet, add 1 Tbsp olive oil, the broccoli, and ¼ tsp sea salt. Sauté the broccoli over medium heat until it turns bright green and gets a little charred, about 3-5 minutes. Put in a large bowl, and set aside.
Cook the onion and the potatoes
- In the same skillet, add the remaining 2 Tbsp olive oil, followed by the onion, and ¼ tsp sea salt. Cook the onion over medium low heat for 4 minutes, until it begins to soften.
- Now add the potatoes, the remaining ½ tsp sea salt, and 1/3 cup water. Cover, and cook on medium low for 8 minutes, or until when you taste a potato it is cooked through. Remove from heat, and add the onion/potato mixture to the bowl with the broccoli. Set aside.
Make the yogurt sauce
- While the onion and potatoes cook, make the yogurt sauce. Put the Greek yogurt, water, olive oil, curry powder, sea salt, and brown sugar in a medium sized bowl. With a fork, whisk to combine, until you have a smooth, golden sauce. There should be no clumps left in the yogurt. Yogurt sauce is done!
Make the couscous
- Put the rinsed couscous in a medium sized bowl. Drizzle ½ cup of the yogurt sauce evenly over the couscous. Now bring 1 ½ cups of water to a boil in a saucepan. Once boiling, pour the water over the couscous. Shake the bowl a bit so the water evens out over the couscous, and then immediately cover the bowl with a plate or kitchen towel. Keep covered for 10 minutes.
- After 10 minutes, uncover the bowl, and fluff the couscous with a spoon or fork. Add ½ tsp sea salt.
Bring it all together and serve!
- Add the couscous to the large bowl with the broccoli and the onion/potato mixture. Stir to combine.
- Now add in the drained kidney beans, cilantro, and cherries or dried fruit of choice. Mix well and taste. If needed, add an additional ½ tsp sea salt.
- Drizzle more yogurt sauce over each individual serving, if desired. This is an excellent meal by itself, and is also wonderful served with greens and your favorite meat substitute or tofu. Enjoy!