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Nutrition Facts
Serving Size 1 (209g) Recipe makes 2 servings The following items or measurements are not included below: Thai red curry paste
Calories 341
Calories from Fat 5		(1%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 302mg		12%
Potassium 211mg		6%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 4.7g	18%
	Sugars 1.6g
Protein 11.5g		22%
detailed view... how is this calculated?

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Spicy Citrus Couscous

Recipe #205126 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: mikekey
Jan 13, 2007

A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.

SERVES 2 -4 (change servings and units)

Ingredients

3/4 cup water
1/4 teaspoon lemon peel, grated
1/4 teaspoon orange peel, grated
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/2-1 teaspoon Thai red curry paste (to taste)
1/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon black pepper
2 garlic cloves, peeled and minced
1 cup couscous, uncooked

Directions

1
Place all ingredients, except couscous, in a medium saucepan.
2
Bring to a boil.
3
Gradually stir in couscous.
4
Remove from heat and cover with lid.
5
Let stand 5 minutes.
6
Stir with a fork and serve.

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Featured Reviews for This Recipe

From: White Rose Child

On May 4, 2008

This was very easy and yummy. Maybe not quite 5 stars for me, but no problem to eat! Thanks mikekey!

0 people found this review helpful

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From: Annacia

On Mar 5, 2007

I made this to go with a rich and lemony chicken dish and it was a wonderful co-star. The citrus and spice really hit the spot. I had to omit the chili paste as I couldn't find any locally but everything else went in. Couscous is such an easy thing to make and it can be flavored in so many ways that it always seems the perfect side (or main) dish. The orange and lemon were wonderful here. Thank you Mike for another winner.

1 person found this review helpful

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From: justcallmetoni

On Mar 27, 2007

I'm sorry Mike as I generally love your recipes but I had some trouble with this one. Noticed the other reviewers toned down or omitted the heat and decided to do the same so I used just 1/2 teaspoon of chili paste purchased in a local Asian market. While I do enjoy a good amount of heat, in this dish it was still too much. In my initial bites, I could barely taste the lovely citrus notes against the peppers. Halfway through my poor tastebuds were too singed to taste much at all. Tasted the couscous at room temperature and it was much more balanced, but again the citrus and spice were out of balance. still not certain if this was a function of my chili paste or the stated quantities. I do think this has the potential to be 5 stars in my book and will play until I get the balance right. (I eat couscous 2-3 times a week so it will be soon.) Will report back with the results of my experiments.

1 person found this review helpful

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From: Sydney Mike

On Mar 18, 2007

Wonderful tasting recipe [well, maybe NOT the recipe itself, but certainly that resulting dish made from it]! I didn't include the chili paste & I DID jack up the zest just a tiny bit! The end result was GREAT, & I'd have been happy to eat is all by itself! Thanks much for sharing it!

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Read all 5 reviews