Spring Curry Couscous

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Spring has sprung and oh how grateful I am for that! I have no reason to complain about winter. None. My auntie who lives in Massachusetts said that this was the worst winter in her memory–and she’s not an exaggerator, so I know it’s been bad up north. Even though this was the best winter of my life–mainly because it didn’t feel like a Massachusetts or a Michigan winter–I still am happy to see flowers and green trees and to feel the warm breeze against my skin and to eat spring fruits and vegetables.

I made this couscous for the Briggs garden event that I’ve mentioned in recent posts, where I was charged with creating something super flavorful that paid homage to spring. With local veggies including garden cress, one of my new favorite herbs, and the subtle heat that curry brings, this couscous was like feeling the sunshine on the back of your neck in the middle of a cloudless spring day.

Spring Curry Couscous (Printable Recipe)


1 cup whole wheat couscous

1 cup vegetable broth

1 jalapeno–cut in half, deseeded and deveined

1 tablespoon curry powder

salt, black pepper, olive oil

1 small anaheim pepper–diced

1/2 small yellow onion–diced

2 cloves garlic–minced

1 yellow bell pepper–roasted

1/3 cup (ish) fresh garden cress (or arugula)

fresh mint (optional, but a great option I would say!)


*For the couscous: Add vegetable broth, curry powder, a few grinds of black pepper, a pinch of salt, jalapeno, and 1 tablespoon of olive oil to medium saucepan. Heat on high just until the liquid boils. Turn heat off, remove saucepan from heat, stir in couscous, cover pot with lid. Set aside.

*For the roasted yellow pepper: I’m being super lazy, so I am going to give you a site fully explaining how to roast peppers. I have an electric oven, so I broiled my pepper, put it in a covered bowl and then peeled the skin off. You can buy roasted peppers, but it’s super easy to roast your own peppers, and there’s something very soothing about peeling off the papery skin and handling the velvety roasted flesh. Once roasted, chop peppers.

*For the other veggies: chop/mince onions, anaheim pepper, garlic. Heat 1-2 tablespoons of olive oil in medium frying pan over medium heat. Add onion and pepper. Saute until they start to soften (~ ten minutes). Add garlic. Saute until all veggies are completely soft.

*To serve: Fluff cooked couscous with a fork. Add sauteed vegetables, roasted pepper, and garden cress to couscous; combine completely. Serve with fresh mint (optional).

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Tiffany M. Griffin is the woman behind Como Water, Washington DCโ€™s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantraโ€”love life, live long, and eat veg-centric cuisine!


  1. I can attest to what you auntie said – this winter in Massachusetts was horrendous. So much snow, and we finally don’t have anymore on the ground. Sometimes the winters in New England are much too long. ๐Ÿ™‚

  2. This couscous looks delicious with roasted peppers and all the spicy ingredients…it sure would make a great side dish….and I’d absolutely add the mint. Have a great week Tiffany ๐Ÿ™‚

  3. I love cous cous! Looks beautiful. Thanks for the great spring recipe idea!

  4. oh yum!!! sounds nice and….springy…. ๐Ÿ™‚

  5. Yes Yes! This would be perfect for cold days and nights! Liked that you roasted the yellow peppers.

  6. I saw another curried couscous recipe recently and I’m totally craving some now! This looks really delicious ๐Ÿ™‚

  7. I love everything about this recipe! It looks really delicious – I think I could eat a heaping helping!! ?- Katrina

  8. Curried cous cous and roasted peppers, sounds lovely especially with the mint, really fresh!! ๐Ÿ˜€

  9. I love couscous! Although last time I made it, I spilled half the box on the floor and spent a good many hours trying to get all the little grains. Eek!

  10. I love roasted peppers… the sweetness that comes from roasting pepper is just very addicting! I love each one of your ingredients, but never thought of combining all in one! Looks delicious Tiffany!

  11. I love smell of roasted peppers..I think my day is brighter right away haha
    Your couscous look wonderful and very tasty!!!

  12. I love couscous… and roasted peppers!!! I like that you added cress and mint, I think mint is a fantastic herb and I use it often too! ๐Ÿ™‚

  13. This looks so delicious and chock full of flavor! Wonderful.

  14. delicious couscous looks wonderful

  15. Oh man. I’m lovely everything about this recipe. Anything that starts with roasted orange bell peppers is ace in my book.

  16. Lucky Briggs for getting this delicious couscous!

  17. Such a flavorful and healthy dish! Curry powder is a great addition to them…

  18. Wonderful spring inspired recipe. I’m happy to be seeing green leaves and flowers too but our breezes are still a bit cold.

  19. This sounds delicious, and I bet it is just fabulous (and healthier) with that whole wheat couscous. I’ve never heard of garden cress…sounds great too!

  20. I am a fan of couscous and the roasted flavor of the pepper and fresh herbs just makes it all that much better. Blessings, Catherine xo

  21. This looks so good! I was just looking for another use for the curry I bought. And arugula! I can’t get enough right now.

  22. I really like couscous and this recipe looks great! Thanks for sharing. Great pictures!!

  23. This is perfect recipe….love the couscous, love the curry, Thanks:)

  24. Mmm, what a beautiful and delicious looking meal! I love coucous and I would have trouble not eating the whole bowl of this!

  25. This sounds like a fabulous side dish! Love the addition of the curry and the peppers and I bet the mint just added a wonderful freshness to the dish. Nicely done ๐Ÿ™‚

  26. I don’t eat curry, so I think I would use cumin instead to give this dish a nice earthiness.

  27. This sounds really flavourful and it looks so amazing ๐Ÿ™‚

  28. I don’t think I’ve had arugula in a curry before, that sounds really interesting.

  29. Thanks for the comments! ๐Ÿ˜€

  30. Winter in Michigan may have been more tolerant with a dish like this. I bet your kitchen smelled divine when you made this.

  31. This looks so delightful. I just love the idea of curry and couscous, and your choice of veggies are perfection ๐Ÿ™‚