Ina Garten Curried Couscous

Ina Garten’s Curried Couscous is a bold and colorful side dish that combines warm curry spices with tender couscous, crunchy vegetables, and a tangy dressing. It’s easy to make, ideal for meal prep, and can be served warm or cold—making it the perfect option for everything from casual lunches to elegant dinner parties.

The mix of textures and flavors is what makes this recipe shine. With its balance of savory, sweet, and citrusy notes, it’s a go-to for anyone looking to elevate their grain salads.

What Is Ina Garten Curried Couscous?

Curried couscous is a vibrant dish made with quick-cooking couscous, seasoned with curry powder and combined with fresh vegetables, raisins, and a flavorful lemon-based dressing. Ina Garten’s version uses simple pantry ingredients to create something uniquely satisfying and crowd-pleasing.

Other Ina Garten Recipes

• Ina Garten Smoked Salmon Quesadilla
• Ina Garten Tuna And Hummus Sandwich
• Ina Garten’s Pomegranate Salad
• Ina Garten’s Italian Wedding Soup

Reasons to Try Ina Garten’s Curried Couscous

• Ready in under 30 minutes – Perfect for busy days
• Packed with flavor – Curry, lemon, and fresh herbs blend beautifully
• Versatile – Serve warm, room temp, or chilled
• Make-ahead friendly – Flavors deepen as it rests
• Light yet filling – A great vegetarian main or side
• Pairs well with proteins – Chicken, fish, tofu, or shrimp
• Colorful presentation – Great for potlucks or holiday spreads

Ingredients Needed to Make Ina Garten Curried Couscous

• 1½ cups couscous
• 1 tablespoon unsalted butter
• 1½ cups boiling water
• 1½ teaspoons kosher salt
• ½ teaspoon curry powder
• ¼ cup plain Greek yogurt or sour cream
• ¼ cup good olive oil
• 1 teaspoon white wine vinegar or lemon juice
• ½ cup small-diced carrots
• ½ cup minced fresh parsley
• ½ cup golden raisins
• ¼ cup diced red onion
• 2 scallions, thinly sliced
• Freshly ground black pepper, to taste

Instructions to Prepare Ina Garten Curried Couscous

Step 1: Cook the couscous

Place the couscous, butter, boiling water, salt, and curry powder in a large heatproof bowl. Stir once, then cover tightly with a plate or plastic wrap. Let sit for 5–7 minutes.

Step 2: Fluff and cool

Once the couscous has absorbed all the liquid, fluff it with a fork to break up the grains. Let it cool for a few minutes.

Step 3: Make the dressing

In a small bowl, whisk together the yogurt, olive oil, and vinegar or lemon juice until smooth and creamy.

Step 4: Add the mix-ins

To the fluffed couscous, add the carrots, parsley, raisins, red onion, and scallions. Pour the dressing over the top and mix until everything is evenly coated.

Step 5: Season and chill

Season with additional salt and pepper to taste. Serve immediately, or cover and refrigerate for at least 30 minutes to allow flavors to develop.

What Goes Well With Ina Garten Curried Couscous

• Grilled chicken or lamb – Complements the curry spice
• Roasted vegetables – Especially cauliflower or zucchini
• Pan-seared shrimp – Adds a touch of seafood elegance
• Falafel or grilled halloumi – Keeps it vegetarian
• Cucumber-yogurt salad or tzatziki – Cools and balances the dish
• Warm pita or naan bread – Great for scooping
• Chickpea stew or lentils – For a hearty plant-based meal

Key Tips for Making Ina Garten Curried Couscous

• Use boiling water – Ensures couscous fluffs properly
• Don’t skip the resting time – It allows the couscous to fully absorb the liquid
• Fluff with a fork – Prevents clumping
• Let it chill before serving – Helps the flavors meld
• Dice vegetables evenly – For a consistent bite
• Use golden raisins – They’re milder and slightly sweet
• Adjust curry powder to taste – Start mild, then build flavor

Creative Variations of Ina Garten Curried Couscous

• Add chickpeas or lentils – For more protein
• Toss in chopped almonds or pistachios – For crunch
• Use dried cranberries instead of raisins – A tart twist
• Add a pinch of cinnamon or cumin – For deeper warmth
• Use Israeli (pearl) couscous – A chewier texture
• Include roasted red peppers or sun-dried tomatoes – Extra color and flavor
• Top with crumbled feta or goat cheese – Adds creaminess

Storage Guidelines for Ina Garten Curried Couscous

• Refrigerate in an airtight container – Lasts up to 3–4 days
• Cool fully before storing – Prevents condensation
• Store mix-ins separately if prepping ahead – Keeps the texture fresher
• Do not freeze – Couscous texture can become mushy when thawed

Reheating Tips for Ina Garten Curried Couscous

• Serve chilled or at room temperature – No need to reheat
• To warm slightly: Microwave on low power – 30-second intervals, stir gently
• Add a splash of olive oil or lemon juice – To refresh flavor and moisture
• Top with fresh herbs after reheating – Brightens the dish
• Stir before serving leftovers – Distributes dressing evenly

Nutritional Value (per serving, approx.)

• Calories: 290
• Protein: 6g
• Carbohydrates: 34g
• Fat: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: 360mg

A wholesome, balanced dish full of plant-based goodness and satisfying flavors.

FAQs

Can Ina Garten curried couscous be made ahead of time?

Yes, it’s an excellent make-ahead dish. Prepare it up to a day in advance and refrigerate. The flavors actually deepen and improve after a few hours of chilling.

What type of couscous should I use for this recipe?

Traditional small-grain couscous works best for Ina Garten’s recipe. However, you can also use pearl (Israeli) couscous for a chewier texture, adjusting the cooking method accordingly.

Is Ina Garten’s curried couscous served hot or cold?

It can be served warm, room temperature, or chilled. It’s especially popular as a cold or room-temperature side dish for potlucks or summer meals.

Can I add protein to curried couscous to make it a main dish?

Absolutely. Grilled chicken, shrimp, chickpeas, or even tofu pair well with the flavors in the couscous and turn it into a hearty, complete meal.

Wrapping Up

Ina Garten’s Curried Couscous is the kind of recipe that’s humble yet packed with flavor. It’s easy to prepare, full of texture, and incredibly versatile—whether you serve it on its own, alongside roasted meats, or as part of a larger Mediterranean-inspired meal. Light, bright, and satisfying, it’s a side dish that often steals the spotlight.

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