Curried Apple Couscous Recipe

Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.

Curried Apple Couscous

This curried apple couscous recipe makes for a wonderfully filling meal. I'm trying to finish up the very last photos for my cookbook. It's a great feeling and a huge sense of - I'm not exactly sure what - relief, accomplishment, excitement? When it is completely done, I'll be looking at close to one hundred recipes with corresponding photos for a good percentage them. I feel like a kid on the last day of school looking forward to a fun, light-hearted summer break. Almost.

The manuscript is out of my hands, but I still have all the photography. A year-plus worth of photography and you can only imagine the worry this can cause. So I've been obsessively burning discs of the images and then squirreling them away in random offsite locations in case something catastrophic happens to the house. A news chopper falling from the sky or something.

So I need to get back to work, but in the meantime I thought I'd do a quick post about the whole wheat curried apple couscous recipe I made for lunch.

When I surveyed the kitchen, I was able to find a nice selection of ingredients that I thought might work together for what I had in mind. Couscous (often mistaken for a grain, but really a pasta), apples, curry powder, butter, mint, and green onions. I heated the butter, tossed in a good dose of a stunning Marrakech curry powder Pim brought me from Paris, and then sauteed the chopped apples in the fragrant buttery goodness for a few minutes. These curried apples are delicious and I'm already thing of other ways to use them.

This was an on-the-fly lunch that I was trying to pull off in under 10 minutes, so I used the quick-cook method instead of steaming. I feel a bit guilty every time I do it this way, (sorry Paula!). Toss everything together and you've got yourself a meal. Couldn't be simpler, and the perfume of the spices permeates your home for the rest of the day.

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express
browse more:

Curried Apple Couscous Recipe

I suspect you could make this with plums with good results as well.

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express
101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Comments are closed.

Apologies, comments are closed.


Just tried this recipe out last night and LOVED it. So quick, so easy, so addictively delicious! Thanks much for sharing it!


Hurray for this kind of ‘fast food!’ Thanks for promoting it. Stunning photo as always.


By that rationale, spaghetti is also a grain. See the point? Sure, couscous contains> grain, but it is often misconceived as something that grows on stalks like wheat, because of its shape and size.


Cous cous is made of durum wheat, by consecuence makes it a grain.


I’m not strictly vegetarian, but I can vouch for the terrific mellowing effect of any gourdi vegetable or (preferably) citrus fruit when combined with a rich (non-veg) curry. Curry Powder Does Not Count As Curry!


love the couscous with apples.
they get very well together the apples and the curry.
[email protected]

Maria Luz

I am thinking of how to adapt this to try and cut down the prep time, but it sounds like my whole family will love it.


i made this today.. (as airplane food for my veg. priv. chef clients)
sauteed apples in evoo (so it could be more of a salad at room temp) added curry & cashews, currants, dried apricot
toasted couscous and cooked in veg stock
combined both w/ lime juice and cilantro.
yum! thanks for the idea heidi : )


Another delicious recipe… curry & apples just seem to work together somehow!

Web Designer

Great your about wrapped up.
I have the stuff to try this today.


Congrats on approaching the press date. I look forward to your new cookbook! I love the combo of curry and apples; and often use the two with chicken [oops! so not veggie!]. 😉


The picture looks so elegant.
I made this last night. I have to say it turned out great! I added a bit of lemon peel to the couscous.


Shuna, Welcome back, can’t wait to see your 4×5 shots!
Here’s a link to the wikipedia page on couscous:
also, check out for couscous. I suspect you’ll find a few posts about people making couscous from scratch and using a couscousierre to steam it.


Does curry powder count as ‘real’ curry? 😉


Hi Heidi!
Any Idea which place or people does Couscous attribute it’s beginning? Is it a native on indegenous to some people? I am asking coz it is not too common in India.

tony of Bachelor cooking

I was just thinking of making couscous and trying to come up with a creative way to do it. You saved me by doing it yourself! Plus, your photo of it is beautiful.


I’m so happy for you! I love your first book. It’s so inspirational. I can’t wait to check out the new one.

Lauren K.

I made (a version of) this last night. I added carrots and some veggie (fake) chicken, subsituted leeks for green onions, left out the mint (didn’t have any), and sauteed everything together in one pot, adding the couscous and broth to the mixture to steam. I sauteed the fake chicken and pine nuts separately and added them at the end. This was excellent, and so incredibly quick. I will be making it often.


Feel free to deliver that to my jet lagged self any day now! So happy to be home! Happy it’s Autumn! Happy for apples!

shuna fish lydon

We could also use broken red wheat instead of the couscous and also add a bit of grated carrots to make it more child friendly.


My first thought was you could use pears instead of the apples–it is just becoming pear season anyway. My second thought was that bulgar wheat might also work well for this dish, though it takes a little bit longer to cook than couscous. Can’t wait to try it!


can’t wait to try this tonight! mmmm thanks!


‘so I used the quick-cook method instead of steaming’
whats the steaming method?


i added golden raisins to this as well…delicious!

baguette about it

Ahh .. couscous a pasta? who would’ve thought .. its like the whole “pumpkin is a veggie” thing whereas it is a fruit ….. what a relief it must be for u getting towards the end of a massive project :). I make Fruit Chicken Curry in a similar way … with apples, pears and chicken, its quite yum!


I really like this blog. I am fond of cooking too!


Love the impromptu couscous, I start throwing a bit of fruit into almost everything starting early August til the pears give out …
Congratulations on nearing the ‘end’ though, with any luck, it’s the mere beginning, yes?


that dish makes me want to marry you.
it alsmost makes me want to take up vegetarianism again.


I tried this 3 different ways. I didn’t have pine nuts but had walnuts, cashews and pistachios. It was wonderful all three ways. Lots of flavor.


What an interesting flavour combo. Apart from a curried apple soup I had years ago it is not something I would have thought of. Do the apples take on that pan-fried crispy thing?
Looking forward to the book – your photographs are an inspiration.


Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Any clickable link to on the site is an affiliate link.