Recipe: Springtime Curried Couscous

I recently posted Healthy Cooking Tips Part II: Whole Grains.  It only makes sense then that the next recipe I present is a whole grain.  This couscous dish is a great way to add grains into your diet, or your family’s if they are hesitant to give up their simple carbs.  Couscous is one of the most well known of the grains and an easy first step for beginners.  For the couscous aficionado’s, this is a great recipe to add to your collection. It is excellent warm, as a side dish, and also cold as a salad over fresh spinach leaves.

Springtime Curried Couscous

(Adapted from Stefanie Bryn Sacks and the Urban Zen Foundation)



  • 1 cup whole grain couscous, prepared according to package instructions
  • 3 tablespoons extra virgin olive oil
  • 1 navel orange, juiced
  • 1 lime, juiced
  • ½ teaspoon curry powder
  • ¼ cup currants
  • ¼ cup golden raisins
  • 1 cup cilantro, loosely packed then rough chop
  • ½ teaspoon salt, or more to taste


  • In a large bowl combine all ingredients together (except the couscous) and lightly stir. Add couscous and toss.  Add additional salt to taste if necessary.


  • Whole Grain Couscous – A good source of Antioxidants, Vitamin E, Vitamin B, Magnesium, Iron, and Fiber.
  • Navel Oranges – The antioxidant Vitamin C is the main nutritional ingredient, as well as beta-carotene, calcium, B6, magnesium, and potassium.
  • Curry Powder – Highly used in Ayurvedic medicine, curry is a natural antibiotic, strengthens digestion, purifies the blood and improves intestinal flora (bacteria).
  • Golden Raisins – Rich in antioxidants, B vitamins, and fiber.




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