Curried Couscous

This Curried Couscous with Tofu is a 30-minute vegan entree I have been making for years and years. It is made with curried whole-wheat couscous, freshly roasted red pepper, peas and baked tofu.

I originally shared this recipe for Curried Couscous on March 11, 2014. I have updated the images and text to share it again with you today! The recipe remains deliciously unchanged!

Why We Love This Recipe For Curried Couscous

I have been making this curried couscous with roasted red peppers and peas for the last 25 plus years and it remains one of my favorite vegetarian dinner recipes.

It is basically a one-pot meal, which means it is so easy for a weeknight dinner. Plus the sweet peas, smoky roasted peppers and curry make it so yummy!

It really is a great recipe to have in your repertoire for any time of the year. It is always satisfying whether it is served hot or cold.

We eat it as a main course, though it is also great as a side dish or to bring to a potluck picnic or party. The curry goes really well with all sorts of dishes from Sauteed Kale with vinegar to cucumber salad.

Once you make this recipe once or twice, have fun experimenting with variations. Try different types of curry powder, swap in tempeh or cooked chicken for the tofu or skip the protein and serve it as a side dish. We almost always make it with roasted red peppers and peas. Sometimes I will add in raisins, currants or nuts.

Ingredients For This Recipe

• 1 red bell pepper: You can use any color bell pepper you like but I have traditionally used red. If you are in a rush, you can use 1 cup diced jarred and drained roasted red peppers instead.
• 1 tablespoon coconut oil: You can use olive oil instead if you prefer, but I love the way the coconut tastes with the curry powder.
• 2 cloves finely chopped garlic: This is the easiest way to make this recipe, but I have also used a diced onion and sauteed that before adding in the curry. Either works great!
• 2 teaspoons Curry powder or Garam Masala powder: The type of curry powder you choose will really change the nature of the recipe. I used Teeny Tiny Spice Co. British Curry. I also love to make it with Garam Masala or Tandori Masala too which are both sweet and spicy. Or you can choose a hotter Madras curry powder if you like spicy curry.
• 2 ½ cups vegetable broth: Imagine “No Chicken” is my go-to brand of vegetarian broth or I make Vegetable Stock from scratch. If you eat poultry, you can use chicken broth instead.
• a 7.6-ounce box whole-wheat couscous: Traditional couscous in Northern Africa is made by steaming cracked wheat. Here in the US most couscous we buy is quick cooking or instant couscous made from pre-steamed and dried couscous. The boxes often say Moroccan Couscous or just couscous. Check the package instructions if you aren’t sure. It should only need to be mixed into the boiling water. Simmered for one minute and then sit for 5 minutes or so. If you can’t find whole-wheat couscous, regular fine couscous can be used instead.
• a 6 or 7-ounce package organic baked tofu: If you have never had baked tofu you are in for a treat! It is much more firm than extra-firm tofu. I like Wildwood Organic if you can find it. It is sold with other tofu products often in a refrigerated area in the produce section or near the dairy of large supermarkets and health food stores.
• ½ teaspoon salt: If you are salt sensitive you can omit this and use low-sodium broth.
• 1 cup frozen peas: The peas don’t even have to be thawed! Fresh peas can be substituted.
• chopped fresh parsley for garnish: This is just for looks more than anything but it also adds a fresh grassy flavor too.

Step By Step Instructions To Make This Curried Couscous Recipe

Step 1: Arrange oven rack in upper third of the oven and set to broil. Place pepper on a broiler pan and broil, turning occasionally until the skin is charred and blistered all over, 12-17 minutes.

Step 2: Place pepper in a bowl and cover with foil or a plate to allow the pepper to steam and cool, at least 10 minutes. Peel charred skin off pepper. Core, seed and chop pepper.

Step 3: Heat oil in a medium saucepan. Add garlic and curry or garam masala and cook, stirring until fragrant 30 to 90 seconds. Add broth, cover and bring to a boil.

Step 4: Add couscous, tofu, peas and the roasted red pepper to the saucepan and return to a simmer. Cover and remove from the heat. Let sit 5 minutes before fluffing with a fork. Serve sprinkled with parsley if desired.

FAQs and Expert Tips

More Related Recipes To Try

• This Chicken, Chard and Curry recipe is a great way to use Swiss Chard and has a lovely coconut broth that is great served over rice or couscous.
• Instant pot lovers will enjoy this Instant Pot Veggie Curry recipe with delicata squash and coconut milk.
• This Chicken Coconut Curry Stew is one of our favorites in the wintertime and also has sweet peas and a touch of maple to balance the spice!
• If you like Lamb, this Moroccan Lamb Shank recipe is a slow cooker recipe for chilly fall and winter evenings. Or this recipe for Lamb Tagine with Millet and Prunes is a sweet and savory combo with delicious North African flavors.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Photography for this post was provided by Aysegul Sanford of Foolproof Living.