Sunday, July 17, 2011

Savory Summer Side Dishes: Final Entry

Golden Curried Cous Cous in Lettuce Cups
The final entry in our four-part side dish segment, might just be the lowest in calories.  I love ethnic dishes, and this curried cous cous has just the right amount of sweet, savory and spicy.  You can use leaf or bib lettuce, just make sure its good and fresh!

Golden Curried Cous Cous in Lettuce Cups

Prep time: 10 minutes / Cook time: 15 minutes / Servings: 6
  • 2 1/4 cup(s) of Chicken Broth
  • 3/4 cup(s) of Golden Raisins
  • 1/3 cup(s) of Lemon Juice (1 lemon)
  • 1/2 tbsp. of Grated Fresh Ginger
  • 1 tsp. of Curry Powder
  • 2 tbsp. of Finely Chopped Fresh Cilantro
  • 1 1/2 cup(s) of Whole Wheat Cous Cous
  • 6 Fresh Leaves of Butter or Bib Lettuce, washed and drained
  1. In a medium saucepan, bring the chicken broth to a boil. Add lemon juice, golden raisins, curry powder and grated ginger. Season with salt and pepper to taste. Whisk all ingredients on medium heat until combined.
  2. Bring the mixture back up to a boil, stir in couscous, remove from heat, cover and let stand for 5 minutes, until all liquid is absorbed into cous cous.
  3. Fluff the cous cous with a fork until separated. Stir in cilantro and mix until all ingredients are combined.
  4. To serve: Place one leaf of lettuce on a dish for each serving of cous cous. Spoon about 1/2 cup of the cous cous into the lettuce leaves and serve.
Golden Curried Cous Cous in Lettuce Cups


  1. This sounds wonderful, Hoop! I have all these ingredients and will make this today!