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A Weeknight Wonder: 20-Minute Curry Couscous! – vegetarian recipe
Stav Kogan

A Weeknight Wonder: 20-Minute Curry Couscous!

This one-pan meal brings together fluffy couscous, hearty chickpeas, and tender veggies in an aromatic Madras curry sauce. It's a complete, satisfying vegetarian meal that's on the table in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil
  • 4 scallions, chopped
  • 2 small zucchini, halved lengthwise and thinly sliced
  • 1½ tablespoons / 12 g (0.42 oz) Madras curry powder, plus more to taste
  • ½ cup (75 g / 2.65 oz) frozen baby peas, thawed
  • 1 (16-ounce / 450 g / 15.9 oz) can chickpeas, drained and rinsed
  • 2 cups (475 ml) water or vegetable broth
  • 1½ cups / 250 g (8.8 oz) quick-cooking couscous
  • Salt and freshly ground black pepper to taste
  • ¼ cup (15 g / 0.53 oz) chopped fresh parsley
  • Pro-Tips for the Perfect Curry
  • For a creamier texture, replace half of the water with a light coconut milk. It adds a wonderful richness that complements the curry spice.
  • Brighten up the final dish with a generous squeeze of fresh lemon or lime juice just before serving. The acidity cuts through the richness and makes all the flavors pop.
  • Feel free to customize the vegetables based on what you have. Finely chopped broccoli, bell peppers, or spinach (stirred in at the end) are all fantastic additions.

Method
 

  1. Heat the olive oil in a large skillet or shallow pot over medium heat.
  2. Add the chopped scallions and cook, stirring frequently, for 1 minute until they begin to soften and become fragrant. 2.
  3. Add the sliced zucchini to the skillet.
  4. Cover and cook for 2 minutes, allowing the zucchini to soften slightly. 3. Uncover and stir in the Madras curry powder, cooking for about 30 seconds until it's very aromatic. This step toasts the spice and deepens the flavor. 4.
  5. Pour in the water or vegetable broth, then add the thawed peas and rinsed chickpeas.
  6. Bring the mixture to a rolling boil. 5.
  7. Stir in the quick-cooking couscous and season to your liking with salt and pepper. If you prefer a spicier curry, now is the time to add a bit more curry powder. 6. Immediately remove the skillet from the heat, cover it tightly, and let it stand for 5 minutes. The couscous will absorb all the liquid and become perfectly tender. 7. To serve, fluff the couscous with a fork to separate the grains.
  8. Transfer to a serving bowl and sprinkle generously with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 80gProtein: 16gFat: 8g

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