Village Tavern Curried Couscous Recipe
Make this Straight-From-the-Restaurant Village Tavern Curried Couscous Recipe at home and your Curried Couscous will taste just like Village Tavern.
Photo by insatiablemunch
Village Tavern Curried Couscous
A Village Tavern Copycat Recipe
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Village Tavern Curried Couscous Recipe from 2016 is a Straight-From-the-Restaurant Recipe.
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Village Tavern Curried Couscous Recipe
Make this Straight-From-the-Restaurant Village Tavern Curried Couscous Recipe at home and your Curried Couscous will taste just like Village Tavern.
Ingredients
- 1 quart Village Tavern Curry Stock (See Box Below for this Recipe)
- 1/4 cup Butter unsalted, diced
- 1 pound large grain Couscous
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon ground White Pepper
- 1/2 cup Extra Virgin Olive Oil
Instructions
- Prepare Village Tavern Curry Stock according to the recipe linked to in the Box below. Set aside.
- Pour butter into a large stock pot. Place over medium heat.
- When butter has melted and is hot (do not burn), add couscous. Stir to coat for 2 minutes.
- In another stock pot, bring curry stock to a boil (Note - It is very important to only add hot stock to couscous).
- Add hot curry stock to couscous in 1 cup portions, allowing couscous to absorb each portion before adding the next. Season with 1/2 of the salt and pepper when you add the first and last batch of curry stock. After adding the last portion, leave the mixture creamy.
- Stir in olive oil.
- Serve warm.
Village Tavern Curried Couscous
A Village Tavern Copycat Recipe
To See ALL of Our Village Tavern Copycat Recipes - Click HERE To See ALL of Our Bar and Gastro Pub Copycat Recipes - Click HERE To See ALL of Our Side Dish Copycat Recipes - Click HERE Village Tavern Curried Couscous Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Village Tavern Curry Stock Recipe
Yield: 1 Gallon
Ingredients
- 1 tablespoon Olive Oil
- 1/2 pound sliced Red Onion
- 4 cloves Garlic crushed
- 1/4 cup sliced fresh Ginger
- 1 tablespoon ground Turmeric
- 4 tablespoon Curry Powder
- 1 gallon Water
- 3/4 cup Chicken Base
Instructions
- Pour oil into a large stock pot. Place over medium heat.
- When oil is hot and shimmering, add onion, garlic and ginger. Sauté until soft, around 8 to 10 minutes.
- Add turmeric and curry. Cook 2 minutes.
- Add water and chicken base. Simmer, stirring occasionally, for 30 minutes.
- Strain through a fine mesh sieve.
- Use now or store in a tightly sealed container, in the refrigerator, until ready to use, up to 2 weeks.
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Photo of “IMG_0085” is by insatiablemunch and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, insatiablemunch. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Village Tavern and WBRC, Birmingham, AL. Additional Information Courtesy of Wikipedia and is used by permission.
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