Thai Coconut Curry Couscous

Woo! That’s a mouthful. A mouthful of delicious. This is perhaps the quickest cooking and most satisfying meals I’ve had in the past year.

My husband does not like couscous. ‘It is boring and bland,’ he said. I used to agree. Couscous, especially of the whole grain variety, typically tastes like grainy nothingness to me. Until this lil’ recipe popped into my brain. The coconut milk and curry paste takes this boring, grainy blandness to a fluffy cloud of spicy delicious.

AND it uses whole grain couscous to boot! Healthy, fast, easy, and delicious – is there anything better? When I first made this weeknight staple, I served it with my favorite broiled salmon recipe and some simple stir fried garlic and ginger sugar snap peas.

I nearly lost my mind it was so good.

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If you’re trying to eat less meat, are a vegetarian (or even vegan!), or just want to try something new and delicious, then this is an ideal dish. it’s got a ton of flavor and can literally be cooked up in ten minutes.

Thai Coconut Curry Couscous

  • 1 tbsp vegetable oil
  • 1/2 medium sized onion, diced
  • 1 tbsp Thai Kitchen Green Curry Paste
  • 1 garlic clove, minced
  • 8 oz light coconut milk
  • 1 cup couscous (I used whole grain, but regular is fine too)
  • salt to taste
  • 1 lime chopped into wedges
  • Cilantro or parsley for garnish

As a side dish serves three or four people

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Start with asauce pan that has a lid (I used non-stick) on medium heat and add 1 tbsp of vegetable oil.  Add your onion and a pinch or two of salt. If you want some extra heat, add a pinch of chili flakes at this point. Let onion cook for three or four minutes until just browning, stirring every so often.

Next add your garlic and curry paste, cook for a minute stirring well to break up the paste. It should be very fragrant. Pour in the coconut milk and whisk to break up any clumps. Turn to medium high and let it come to a boil. Immediately add your couscous and give a quick stir. Turn off the heat and cover for five minutes.

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Fluff with a fork and there you have it! Easy, fast and flavorful couscous. Serve with a garnish of cilantro or parsley, and lime wedges for squeezing. I paired mine with a hoppy wheat beer – specifically Harpoon Long Thaw. The citrusy hops and spritzy wheat flavors are a perfect accompaniment to the flavors of lemongrass and spice in the couscous.

Now sit back and enjoy!

7 thoughts on “Thai Coconut Curry Couscous”

    1. Mmm! That sounds delicious and would be a fantastic pairing I’m sure. Lemongrass is such a great flavor. Cheers!

  1. We just made this but added some golden raisins at the end for garnish like the parsley AND IT WAS AWESOME. Thanks for the post.

  2. Loved this idea for couscous. We usually make it with broth to give it some flavour but I wanted something more Thai inspired. This was great! I added some diced red pepper, frozen peas and corn from our local CSA. I didn’t want to make a side veg and this worked out perfect. Paired it with turmeric ginger snapper and dinner was a hit. Thanks for the idea!

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