Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



In saucepan, bring 8 cups water to boil. Stir in couscous and curry powder. Reduce heat; simmer until couscous is al dente, about 10 minutes. Turn off heat. Drain couscous and return to pot. Stir in butter and until melted. Season with pepper.

Serve with Root Vegetable Curry and Poached Eggs.


Poached Eggs  In large saucepan, pour in enough water to come about 3 inches up side; add 1 tbsp white vinegar. Bring to simmer over medium heat. Crack 6 eggs, 1 at a time, into small bowl and gently slide each into water.

Cook until whites are firm and yolks are still runny, 2 to 3 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate. Makes 6 servings.

Nutritional facts Per serving: about

  • Iron 0.6 mg
  • Fibre 3 g
  • Sodium 20 mg
  • Sugars 0 g
  • Protein 6 g
  • Calories 185
  • Total fat 2 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 35 g
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Lunch & Dinner

Curried Pearl Couscous