Couscous Curry | expandthetable

Couscous Curry with Steak

Foodie Lit

Couscous Curry is an easy and delicious side dish that goes with almost any main course: grilled or baked chicken, beef, lamb or fish. I had not thought to pair couscous with curry until I read the combination in this month’s Foodie Lit choice, The Trail. One of the hikers makes it over a fire and all those eating loved it. One doesn’t have to be hiking in the High Sierra to make this dish—it was fabulous right in my own kitchen! For gluten free, use quinoa and add other vegetables of your choice. This works well for dinner for 1 or 2 and of course can be easily multiplied. Recipe is below.

Review & Recipe

Ethan Gallogly’s writing shows the immense value in being in the wilderness. Nature takes us away from life’s hectic pace, our duties and responsibilities. Wilderness requires few possessions but much perseverance and strength. Nature can transform us for the better, removing us from the day-to-day routines that often trap us. As the vistas open up, so do our souls.

His two main characters hike the difficult 200 mile John Muir Trail in the High Sierra. Gil is out of work, overweight and totally unprepared to backpack for a month in the High Sierra. He doesn’t want to babysit Syd, an ill and seemingly frail friend of his Pop’s. To their surprise, both their lives are transformed.

Couscous Curry with Grilled Steak

Serves 2

1 tablespoon olive oil, more as needed

1 small onion, chopped

1 stalk celery, sliced

1 bell pepper, sliced

1 carrot, grated

1 slice of a fennel bulb, sliced finely

1 1/2 cups Israeli Couscous

1 tablespoon curry

1 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups vegetable broth

A handful of kale, ribs removed and leaves chopped

1/4 cup golden raisins and dried cranberries

1/4 up slivered almonds

Over medium heat, warm olive oil in a skillet or heavy pan. Add onion, stirring, until onion is translucent, about 4-5 minutes. Add celery, bell pepper, carrot and fennel. Stir to keep from sticking. Add more olive oil as needed.
Add couscous and stir constantly for 2-3 minutes to toast.
Add curry, turmeric, salt and pepper. Stir to coat vegetables.
Add vegetable broth. Cover and bring to a boil. Lower heat and simmer for 8-9 minutes or until the vegetables and couscous are tender. Add water if there is not enough liquid.
Add kale and stir until wilted. Add raisins and cranberries.
Remove from heat. Taste and adjust seasonings. Top with slivered almonds.

expandthetable suggestions for couscous

Add other veggies: Try sliced zucchini or yellow squash, mushrooms, garlic, grilled acorn or butternut squash.

Allium Free: Omit onion. Use 1 small fennel bulb, chopped.

Gluten Free: Use quinoa in place of couscous.

Steak

1 pound steak

1 tablespoon balsamic vinegar

Marinate the steak in the balsamic vinegar for 20 minutes to 1 hour. Drain.
Grill steak on a grill, stove top or in a cast iron pan until rare or medium rare.
Remove from grill and let steak rest for 10 minutes. Slice thinly.
Plate with Couscous Curry.