Island Couscous

Island Couscous


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This island couscous compliments spicy or grilled meat with it's sweet element of tropical fruit. The use of whole wheat couscous boosts the nutritional value and forming it into a timbal adds a pleasing plating feature.

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  • 1 15.25-oz. can tropical fruit, in juice
  • 1 C. whole wheat couscous
  • 1 tsp. curry powder
  • 4 Tbs. chopped cilantro
  • 4 Tbs. chopped salted pistachio nuts

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Drain fruit, reserving juice, set fruit aside. Add enough water to the juice to equal the liquid requirements for preparing the couscous, about 1 C. (should have 1 1/2 C. total liquid.) Bring the liquid to a boil in a sauce pan, add couscous and cook for 2 minutes. Remove from heat, gently stir in curry powder. Cover and steam for 5 minutes. Fluff with a fork and fold in the fruit and cilantro. In a 1 C. ramekin, press about 3/4 C. of the couscous mixture down with a rubber spatula. Turn upside down on dinner plate and tap lightly to unmold. Sprinkle each serving with 1 Tbs. chopped pistachios.

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