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RecipesPrintE-mail

Quick Curried Couscous Skillet



Ingredients:
1 1/2   cups (375 mL) sugar snap peas
1/2   small red onion
1/2   cup (125 mL) dried apricots
1   orange
1   1-in. (2.5-cm) piece peeled fresh gingerroot
1   tbsp (15 mL) olive oil
1/2   tbsp (7 mL) curry powder
1/4   tsp (1 mL) salt
1 1/4   cups (300 mL) low-sodium vegetable broth
1   cup (250 mL) uncooked whole-wheat couscous
1/2   cup (125 mL) loosely packed fresh cilantro, divided
1   lemon
1/2   cup (125 mL) sliced almonds, toasted, divided (see Cook’s Tip)
2   oz (60 g) goat cheese, crumbled
   Grilled Pita Wedges (optional, see Cook’s Tip)
Directions:
  1. Trim peas and cut in half on a bias using Santoku Knife; coarsely chop onion and cut apricots into strips. Zest orange to measure 1 tbsp (15 mL) and grate ginger to measure 2 tsp (10 mL) using Microplane® Zester; set zest aside.
  2. Heat oil in (12-in./30-cm) Skillet over medium heat 1–3 minutes or until shimmering. Add peas, onion and apricots. Cook 1–2 minutes or until onion is translucent, stirring frequently. Stir in ginger, curry powder and salt. Cook 10–20 seconds or until fragrant.
  3. Stir broth and orange zest into Skillet. Bring to a boil; remove Skillet from heat and stir in couscous. Cover and let stand 5 minutes. Meanwhile, coarsely chop cilantro and juice lemon using Juicer to measure 1 tbsp (15 mL). Add half of the cilantro, lemon juice and half of the almonds to Skillet.
  4. Stir couscous mixture using Small Mix ‘N Scraper®. Divide couscous among serving plates and top with goat cheese, remaining cilantro and remaining almonds. Serve with Grilled Pita Wedges, if desired.

Yield: 4 servings (5 cups/1.25 L)

Nutrients per serving: (1¼ cups/300 mL): Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 10 g, Protein 14 g

Cook's Tips: To make Grilled Pita Wedges, heat Grill Pan over medium heat 5 minutes. Spray one side of three (6-in./15-cm) flat pita bread rounds (without pockets) with vegetable oil using Kitchen Spritzer. Place one pita into pan, oil side down. Cook 1 minute per side or until grill marks appear; set aside and keep warm. Repeat with remaining pitas. Cut each pita into eight wedges.

To toast almonds, place almonds in Large Micro-Cooker®. Microwave, uncovered, on HIGH 2–3 minutes or until toasted, stirring every 30 seconds.