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Loaded Curry Couscous

This loaded curry couscous is packed with potatoes, broccoli, and kidney beans, with an amazing Greek yogurt curry sauce. This delicious dish is the perfect meal on a busy day when you need something tasty and filling ready to grab from the fridge!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe

Ingredients

For the broccoli:

  • 2 cups broccoli, chopped to small florets
  • ¼ tsp sea salt
  • 1 Tbsp olive oil

For the potatoes and onion:

  • 2 Tbsp olive oil
  • ¾ tsp sea salt
  • 1 small onion, chopped
  • 4 small potatoes, preferably Red or Yukon Gold, diced to 1/3 inch pieces
  • 1/3 cup water

For the couscous:

  • 1 ½ cup couscous, rinsed
  • 1 ½ cup water
  • ½ tsp sea salt
  • ½ cup yogurt sauce, recipe below

Everything else:

  • 1 15 oz can dark red kidney beans, drained
  • 1/3 cup cilantro, minced
  • 2-4 Tbsp dried cherries, diced (or other dried fruit)

For the yogurt sauce:

  • 1 cup Greek yogurt
  • 4 Tbsp water
  • 4 Tbsp olive oil
  • 1 tsp sea salt
  • 1 ½ -2 tsp curry powder (depending on brand and preference)
  • 3 Tbsp brown sugar

Instructions

Sauté the broccoli

  • In a large skillet, add 1 Tbsp olive oil, the broccoli, and ¼ tsp sea salt. Sauté the broccoli over medium heat until it turns bright green and gets a little charred, about 3-5 minutes. Put in a large bowl, and set aside.

Cook the onion and the potatoes

  • In the same skillet, add the remaining 2 Tbsp olive oil, followed by the onion, and ¼ tsp sea salt. Cook the onion over medium low heat for 4 minutes, until it begins to soften.
  • Now add the potatoes, the remaining ½ tsp sea salt, and 1/3 cup water. Cover, and cook on medium low for 8 minutes, or until when you taste a potato it is cooked through. Remove from heat, and add the onion/potato mixture to the bowl with the broccoli. Set aside.

Make the yogurt sauce

  • While the onion and potatoes cook, make the yogurt sauce. Put the Greek yogurt, water, olive oil, curry powder, sea salt, and brown sugar in a medium sized bowl. With a fork, whisk to combine, until you have a smooth, golden sauce. There should be no clumps left in the yogurt. Yogurt sauce is done!

Make the couscous

  • Put the rinsed couscous in a medium sized bowl. Drizzle ½ cup of the yogurt sauce evenly over the couscous. Now bring 1 ½ cups of water to a boil in a saucepan. Once boiling, pour the water over the couscous. Shake the bowl a bit so the water evens out over the couscous, and then immediately cover the bowl with a plate or kitchen towel. Keep covered for 10 minutes.
  • After 10 minutes, uncover the bowl, and fluff the couscous with a spoon or fork. Add ½ tsp sea salt.

Bring it all together and serve!

  • Add the couscous to the large bowl with the broccoli and the onion/potato mixture. Stir to combine.
  • Now add in the drained kidney beans, cilantro, and cherries or dried fruit of choice. Mix well and taste. If needed, add an additional ½ tsp sea salt.
  • Drizzle more yogurt sauce over each individual serving, if desired. This is an excellent meal by itself, and is also wonderful served with greens and your favorite meat substitute or tofu. Enjoy!

Notes

The curry sauce for this dish is a favorite of mine! The base is Greek yogurt. If you're looking to make this vegan, simply use one of the amazing vegan Greek yogurts out there. Done! A vegan meal.
If you’re gluten free, I have a feeling this dish would be pretty awesome with quinoa substituted for the couscous. I haven’t tried it, but I plan to! If you make this recipe gluten free with quinoa, let me know how you like it!