This is a wonderful way to serve couscous. The combination of curry, raisins and toasted almonds go spectacularly well. It's perfect when served with lamb or any other barbecued meat.
this is a simple, delicious recipe. However, if you have salt in your chicken broth already, i would not add any more salt at all. With the 2tsp of salt PLUS the salt in my chicken broth, the dish was much too salty. I will not add the 2tsp of salt next time. - 11 Oct 2007 (Review from Allrecipes US | Canada)
This recipe deserves more than five stars for absolute brilliance--I would've never thought to put curry in couscous! My family was very skeptical as I was making this but we ended up with no leftovers. As per other reviewers, I added some fresh garlic, cumin, and a bag of frozen veggies. Will be making again soon. - 30 Jul 2008 (Review from Allrecipes US | Canada)
This is a second review - OK - made this again, and even better! For a double recipe, I took 12 wings and browned them on both sides. Add a chopped onion, bell pepper, carrots - saute till tender. Mix 2T curry, 1t turmeric, 1t cumin, 1t garlic, 1t onion powder, 1t oregano, 1/2t red pepper, 1/2t allspice, 1/2t cloves and mix into 2C hot water. Pour into skillet, cover, and simmer until chicken is done, turning occasionally. Toss in raisins, 2 cups water and 1 1/2C couscous. Cook until done!! WOW! - 05 Nov 2007 (Review from Allrecipes US | Canada)